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5 from 39 votes

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.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: chilli recipe, healthy chilli, mexican recipe, vegan mexican
Servings: 6 people
Calories: 300kcal
Author: Dannii



  • 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
  • 1.2 kg canned beans drained (we used black beans, cannellini beans and haricot beans)
  • 800 g 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


  • 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.


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


Serving: 1Portion | Calories: 300kcal | Carbohydrates: 47g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 1315mg | Fiber: 16g | Sugar: 11g | Vitamin A: 3565IU | Vitamin C: 45.5mg | Calcium: 110mg | Iron: 3.9mg