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Fast & Fabulous Bean Chilli with Lime & Avocado

Fast & Fabulous Bean Chilli with Lime & Avocado 1
Time
Prep: 10 min. Cook: 25 min.
Contributed by
Caroline Trickey
Serves
8
Incredibly healthy, quick, cheap to make and deliciously tasty! This vegetable and bean chilli is a one-pot wonder meal that everyone will enjoy. An excellent meat-free dish.

  1. Bring red lentils and 1 cup of water to the boil in a small pot. Reduce heat and simmer for 10-15minutes until lentils are cooked. Set aside.
  2. Meanwhile heat a large pot over medium heat. Once hot, add oil and onion and saute for 2-3 minutes.
  3. Add garlic and spices and cook for 1-2 minutes.
  4. Add celery, carrots, zucchini and mushrooms and cook for 2-3 minutes.
  5. Then add salsa, corn, tomatoes, both tins of beans, cooked lentils and salt.
  6. Place lid on the pot and bring to the boil.
  7. Turn heat down and simmer for 5-8 minutes, until veggies (and lentils) are cooked.
  8. Turn heat off and stir baby spinach leaves through.
  9. Serve with coriander, avocado, lime and corn chips - or any other way you prefer!

Note: This chili will keep in the fridge for up to 5 days. Alternatively, you may store in an airtight container in the freezer for a longer time period.

SHORT DESCRIPTION

Incredibly healthy, quick, cheap to make and deliciously tasty! This vegetable and bean chilli is a one-pot wonder meal that everyone will enjoy. An excellent meat-free dish.

DESCRIPTION

  1. Bring red lentils and 1 cup of water to the boil in a small pot. Reduce heat and simmer for 10-15minutes until lentils are cooked. Set aside.
  2. Meanwhile heat a large pot over medium heat. Once hot, add oil and onion and saute for 2-3 minutes.
  3. Add garlic and spices and cook for 1-2 minutes.
  4. Add celery, carrots, zucchini and mushrooms and cook for 2-3 minutes.
  5. Then add salsa, corn, tomatoes, both tins of beans, cooked lentils and salt.
  6. Place lid on the pot and bring to the boil.
  7. Turn heat down and simmer for 5-8 minutes, until veggies (and lentils) are cooked.
  8. Turn heat off and stir baby spinach leaves through.
  9. Serve with coriander, avocado, lime and corn chips - or any other way you prefer!

Note: This chili will keep in the fridge for up to 5 days. Alternatively, you may store in an airtight container in the freezer for a longer time period.

INGREDIENTS

- ½ cup organic red lentils, rinsed
- 1 tbsp organic extra virgin olive oil
- 1 large red onion, diced
- 3 cloves garlic, crushed
- 1 tsp organic ground cumin
- 1 tsp organic oregano
- 1 tsp organic chilli powder
- 2 sticks celery, diced
- 2 medium carrots, diced
- 2 zucchinis, diced
- 200g Portabello mushrooms (approx. 4-5)
- 453g jar mild chunky Mexican salsa
- 400g tin corn, drained, or 1½ cups frozen corn
- 400g tin organic diced tomatoes
- 400g tin organic black beans, drained
- 400g tin cannellini beans or chickpeas, drained
- Salt to taste
- Handful baby spinach leaves
- To serve: fresh coriander, ripe avocado, 2 limes
- Optional: corn chips

Method

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