Bean Chilli with Avocado Salsa

* This is a sponsored post *
A hearty and delicious chilli doesn’t have to have meat in it and this Bean Chilli with Avocado Salsa will hit the spot this National Chilli Day. This one pot wonder is low in fat, high in flavour and will keep the whole family happy.

I love getting feedback and requests from you all about recipes that you want to see. As well as budget recipes, I have been getting a lot of requests for more vegan recipes. This dish is super cheap to make (with a few optional add-ins if you aren’t on such a tight budget) and vegan as well. You could easily add some cheese and/or meat to it if you didn’t want it to be vegan.

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I am excited for the change in season soon and definitely ready for Spring, but that doesn’t mean that we are quite ready to give up comfort food yet. This Bean Chilli is a firm favourite all through the colder months, but the avocado salsa brings a bit of summer time to it and lightens it up.

It honestly couldn’t be any easier to make, as it was all done in one pot in our Redmond Multicooker. One pot means less washing up and you know how happy that makes us! This multicooker really does do everything: soups, stews, oats, cakes, steams, yoghurt, pasta, fondue, bread. In fact, there is not much that I have found that it doesn’t do. I haven’t tried any cakes in it yet, but perhaps a Multicooker cake should be on the cards next.

If you are thinking “do I really need something else in my kitchen? Well, if you want to save yourself time and washing up you do! This isn’t just another kitchen gadget that you don’t have room for. In fact, it is the one kitchen gadget that you do need, so you could technically get rid of all the other ones (not that I am suggesting that), as this one combines a few of them. If you are at university or you only have a small amount of kitchen space, then the Redmond Multicooker is ideal. I wish I had have taken one into student accommodation with me when I started uni and I might have saved myself a fortune of takeaways and not gained so much weight.

What I am loving about it at the moment is it is a massive time saver – you just put everything in and it pretty much does it all for you. It’s small, it’s quiet, it’s easy to use (although I would recommend thoroughly reading the instructions so you can see just how much you can do with it) and it’s easy to clean too. There is so much you can do with this Multicooker, which is why we love it so much and use it at least a couple of times a week.

Let’s talk about how delicious this recipe it, and that it’s vegan too! You don’t need to be a vegan to appreciate vegan food (I think the popularity of Veganuary has shown us that) and vegan food isn’t all tofu and bean curd. A lot of vegan dishes contain beans, which are a great source of protein and really cheap as well. We have used canned beans, which are a store cupboard budget staple and make it even quicker than using dried.

You can use any beans you like, or use a mix like I did. I used black beans, cannellini beans and haricot beans – but any would work. I like making recipes where you don’t have to go out and buy new ingredients, just use whatever beans you already have, or whatever ones are on offer. If you live with someone that just can’t have a meal without meat, then feel free to add some ground turkey into it. Or if you want to, add some grated cheese – lots of different options to suit your own tastes.

We served ours with some brown rice, but this also makes an epic nacho topping or loaded on top of a baked potato. This chilli freezes really well too, meaning you can have a delicious healthy meal in the freezer ready to eat.

Bean Chilli with Avocado Salsa

A hearty and delicious chilli doesn’t have to have meat in it and this Bean Chilli with Avocado Salsa will hit the spot this National Chilli Day.

5 from 38 votes

Print

Course: Main Course

Cuisine: Mexican

Keyword: beans, chilli, mexican, vegetarian

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Servings: 6

Calories: 274kcal

Author: Dannii

Ingredients

Chilli

• 1 tbsp Olive oil
• 1 Red onion, diced
• 1 Carrot, peeled and diced
• 6 Mushrooms, diced
• 1 Stick of celery, diced
• 4 Garlic cloves, crushed
• 3 400g can of beans, drained (we used black beans, cannellini beans and haricot beans)
• 2 400g cans of plum tomatoes
• 1 Lime (juice only)
• 4 tbsp Fresh coriander, chopped
• 2 tbsp Chipotle paste
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1 pinch Sea salt and black pepper

Avocado Salsa

• 1 Avocado, diced
• 2 Tomatoes, diced
• 4 Spring onions, sliced
• 2 Jalapeños, sliced
• 1 Lime (juice only)
• 1 pinch Sea salt and black pepper

Instructions

• Put the oil in the bowl of the Redmond Multicooker and add the onion, carrot, mushroom, celery and garlic and select FRY VEGETABLES. Set the timer for 5 minutes and cook with the lid open until the time is up.
• Add the rest of the ingredients for the chilli, smash up the tomatoes with a wooden spoon, mix well and close the lid. Select the STEW setting and set the timer for an hour.
• Meanwhile, make the avocado salsa by mixing together the ingredients in a bowl and let the flavours come together until the chilli is ready
• Serve it all up with some rice and tortilla chips.

Notes

** If you don’t have a Multicooker, then this can be cooked on the hob **

Nutrition Facts

Bean Chilli with Avocado Salsa

Amount Per Serving (1 Portion)

Calories 274 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 2g 10%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 25mg 1%

Potassium 320mg 9%

Total Carbohydrates 36g 12%

Dietary Fiber 12g 48%

Sugars 12g

Protein 11g 22%

Vitamin A 47%

Vitamin C 37%

Calcium 2%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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 ~ This Bean Chilli with Avocado Salsa is a commissioned recipe for Redmond ~
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