RECIPE: HOW TO DO CHIPOTLE BLACK BEAN CHILLI WITH GUACAMOLE

Delicately toasted spices, chipotle paste, tomatoes and black beans are simmered together to create a wonderful vegetarian chilli. Served with homemade guacamole, this a crowdpleasing chilli to share with friends.

RECIPE CHIPOTLE BLACK BEAN CHILLI WITH GUACAMOLE

Dificulty: Easy
Portion: Serves 4
Time: Ready in 1 hour

Ingredients

1 tsp ground paprika
1 tbsp cumin seeds
1 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, crushed
2 tbsp chipotle paste or 1 dried chipotle chilli, left whole
2 x 400g cans chopped tomatoes
1 tsp red wine vinegar
2 tbsp milk
Pinch of sugar
2 x 400g cans black beans
Soured cream to serve
1 lime, quartered, to serve
2 ripe avocados
Juice of 1 lime
1 red chilli, finely chopped
2 tbsp chopped fresh coriander, plus extra to garnish

Step by step preparation

Toast the paprika and cumin seeds in a dry frying pan for 2-3 minutes until fragrant, then set aside.
Heat the oil in a large pan over a low-medium heat, then fry the onion for 7-8 minutes until soft. Stir in the garlic, then cook for 1 minute. Add the toasted spices, chipotle paste/whole chilli, tomatoes, vinegar, milk and sugar. Season, bring to the boil, then simmer, covered, for 20 minutes.
For the guacamole, peel and stone the avocados, then mash with a fork and mix with the lime juice. Stir through the chilli and coriander.
Remove the lid and add the beans. Continue to simmer, uncovered, for 5 minutes, then serve with the soured cream, guacamole and lime wedges.

RECIPE: HOW TO DO CHIPOTLE BLACK BEAN CHILLI WITH GUACAMOLE

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