Mexican bean chili with smashed avo
LIGHT | SMOKY + SWEET | WARMING | SAVOURY | HEARTY
Serves 4 | Ready in 30 minutes | Fairly easy
Vegan | Gluten-free
WHAT YOU'LL NEED:
Chopping board + knife
Medium + large pan with a lid
1 tbsp avocado/coconut oil
1 large white onion (diced)
2 medium garlic cloves (minced)
1 tsp salt
4 carrots (cut into small cubes so they cook quickly)
1 large red pepper (roughly chopped)
3 tsp cumin
2 tsp coriander
2 tsp smoked paprika
2 tsp cinnamon
2 tsp raw cacao
1/2 tsp cayenne
1 tbsp maple syrup
1 tbsp apple cider vinegar
2x 400g tins cooked kidney beans in water
1x 400g tin chopped tomatoes
HOW TO MAKE:
Heat 1 tbsp avocado oil in a large pan and add the onion, garlic, salt, carrot and pepper. sauté for a 5 minutes.
Sprinkle in the spices, stir well and continue to cook for 30 seconds before adding the rest of the ingredients.
Stir well, bring to the boil then cover and simmer for 10 minutes. Put your rice on at this point too.
After 10 minutes take the lid off the pan and leave your chilli to simmer for another 10 minutes (or until it's fairly thick).
Make your smashed avocado by mashing 1 large avocado with juice from half a lemon and 1/2 tsp flaky sea salt.
Once cooked, dish up alongside rice and smashed avocado. Garnish with fresh coriander, cracked black pepper and lemon juice.