Black Bean Chilli
Rich and healthy turtle bean chilies made with pickled peppers. Served with quinoa, mashed avocado and pico de gallo.
INGREDIENTS
Black Bean Chili
1/2 jar of pickled cayenne pepper, roughly chopped
200g 1 large onion, finely chopped
300g 3 small bell peppers, roughly chopped
3 garlic cloves, thinly sliced
2 teaspoons smoked paprika
1 teaspoon ground cumin
A little flavorer , flavorer , and cinnamon
½ teaspoon dried chili flakes
1 can of black beans
1 can of kidney beans
2 tablespoons tomato puree
2 tablespoons of balsamic vinegar
1 can of Italian tomatoes
15 grams of bittersweet chocolate
300 to 400 ml of water
Pico de gallo
2 medium tomatoes, finely diced
1 green chili, finely diced
½ medium white onion, finely diced
Juice of 1 lime
2 tablespoons chopped cilantro
Salt and pepper
Crushed Avo
1 avocado
1 tomato, remove seeds and finely dice
1 clove , chopped
Juice of 1 lime
1 onion , thinly sliced
Salt and pepper
INSTRUCTIONS
Black Bean Chili
1.Heat the soaked peppers during a large saucepan until the oil is hot, then add the onions and garlic, then season. Cook over medium heat with the lid until the onions are soft.
2.Add dry spices and cook for a couple of minutes before adding chopped chilies. Cook for an additional 10 minutes with the lid or until the peppers are soft.
3.Stir within the tomato puree then add the Italian tomatoes - roughly crush during a skillet. Add balsamic vinegar, nuts, and 100 ml water. Cook on the lid for 30 to 40 minutes, adding a touch water here and there if it seems to dry out.
4.Just before serving, mix in bittersweet chocolate for a smoother texture. Serve with quinoa or rice and your garnishes like grated lettuce, mashed avocado and pico de gallo. I add a dollop of milk-free yogurt to balance the seasoning.
Pico de gallo
5.Combine all the ingredients during a bowl, season and let it infuse for a minimum of quarter-hour . Add more salt if you would like more flavor.
Crushed Avo
6.Mash the avocado and other ingredients during a bowl until well blended. Leave a couple of lumps for a touch texture and seasoning to taste.
