Mixed bean chilli with refreshing salsa
By OcadoLife
Published on 09 December 2021
This is a great recipe to take camping: make the chilli at home, then it’s just 10 mins hands-on time at the campsite to warm it through and prep the salsaTime and servings
35 minsTotal time
4Servings
35 minsPrep time
Ingredients
- 2 tbsp of sunflower or vegetable oil
- 1 large onion, finely diced
- 1 green pepper, finely diced
- 0.5 tsp of ground cinnamon
- 1 tsp of hot or sweet smoked paprika
- 1 tsp of cumin seeds, toasted and ground
- 1 tsp of dried oregano
- 4 garlic cloves, thinly sliced
- 2 fresh bay leaves, scrunched a little
- 400 g of passata
- 1 tbsp of chipotle chilli paste or chilli flakes, to taste
- 1 pinch of smoked salt, to taste
- 3 tins of beans (we used kidney beans, black beans and borlotti beans), rinsed and drained
- 1 splash of red wine vinegar
- 2 avocados, diced
- 1 lime, juiced
- 3 tomatoes, diced
- 200 g of feta, crumbled (optional)
- 200 g of tortilla chips (optional)
- 1 bottle of hot chilli sauce, to taste (optional)
Method
Step 1
Add the oil to a pan and fry the onion and pepper for 8-10 mins, until softened. Add the spices, garlic and bay leaves and fry for 2 mins.Step 2
Add the passata and chilli paste or flakes, if using, and simmer for 10 mins over a medium-low heat, until thick. Add a splash of water during cooking if the mixture starts to stick. Season well with smoked salt and pepper.Step 3
Stir in the beans and cook for 10 mins over a medium heat. Use a fork to mash some of the beans for a varied texture. Check the seasoning, add the vinegar and chocolate, if using, and mix well to melt. Remove the bay leaves, then transfer the chilli to a clean container and keep cool until needed.Step 4
For the salsa, mix together the avocado, lime juice and tomato, then season with salt. Serve the chilli with the salsa. Add feta, tortilla chips and hot sauce, if you like.