Black Bean Chili with Avocado Salsa
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Servings: 6
Ingredients:
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1 tbsp vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 carrots, chopped
1 jalape?epper, seeded and minced
2 tbsp chili powder
1 tsp each ground cumin and dried oregano
1/4 tsp salt
2 cans (each 28 oz) stewed tomatoes
2 cans (each 19 oz) black beans, drained and rinsed
2 sweet red peppers, chopped
Avocado Salsa:
2 avocados, peeled, pitted and diced
2 tbsp minced red onion
2 tbsp chopped fresh coriander
2 tbsp lime juice
Pinch each salt and pepper
Preparation:
In large saucepan, heat oil over medium heat; cook onions, garlic, carrots, jalape?epper, chili powder, cumin, oregano and salt, stirring occasionally, until onions are softened, about 5 minutes.
Add tomatoes, black beans and red peppers; cover and simmer until carrots are tender, about 40 minutes.
Avocado Salsa:
In bowl, combine avocados, onion, coriander, lime juice, salt and pepper. Dollop onto each serving.
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