Three Bean Chilli With Avocado Salsa

Based on Rukmini Iyer's Three Bean Chilli with Avocado Salsa recipe from The Green Roasting Tin.

A super-easy chilli recipe that can be left to roast in the oven with minimal effort required. Serve with rice, corn tortillas, or tortilla chips.

Serves: 4

Prep Time: 10 mins

Cooking Time: 1hr

Total Time: 1hr10

Ingredients

Three Bean Chilli

250g chestnut mushrooms, roughly

chopped

1 onion, roughly chopped

1 red pepper, roughly chopped

1 tbsp chipotle paste

2 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

pinch of salt

1 tbsp olive oil

1.2kg tinned beans (I use black beans,

kidney beans, and cannellini beans)

800g chopped tomatoes

200ml vegetable stock

a handful of fresh coriander

Salsa

1 large avocado, roughly chopped

1 lime, juice only

2 spring onions or 1/2 red onion, finely

chopped

1 garlic clove, crushed

handful of coriander, roughly chopped

salt & pepper, for seasoning

Preheat the oven to 180°C fan/200°C/gas 6.
In a large, deep roasting tin, mix together the mushrooms, onion, red pepper, chipotle paste, spices, salt and olive oil. Place the tin in the oven and leave to roast for 25 minutes.
Drain and rinse the beans and add them to the tin, along with the chopped tomatoes and stock. Stir to mix. Return to the oven and cook for 35 minutes.
10 minutes before the chilli is done, combine all the salsa ingredients in a small bowl, mashing the avocado very lightly with the back of a fork. It should remain fairly chunky.
Scatter the fresh coriander on the chilli and serve with rice, corn tortillas, or tortilla chips - or a combination of these.