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Black Bean Chilli with Avocado Sauce & Quick Pickled Onion
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Black Bean Chilli with Avocado Sauce & Quick Pickled Onion

1 h 10 minServes 4Nutri-Score A€€
from @georgieeats1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • red wine vinegarPantry60 ml
  • caster sugarPantry8 g
  • red onion (very finely sliced)Produce0.5 pieces
  • sweet potato (cubed)Produce2 pieces
  • olive oilPantry30 ml
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce4 pieces
  • tomato pureePantry30 g
  • smoked paprikaSpices3 g
  • ground cuminSpices5 g
  • ancho chilli pastePantry25 g
  • chopped tomatoes (canned)Pantry400 g
  • black beans (drained and rinsed)Pantry700 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • chilli flakes (to serve)Spices2 g
  • fresh coriander (to serve)Produce15 g
  • avocado (large)Produce1 piece
  • vegan yoghurtDairy50 g
  • lime (juiced)Produce1 piece
  • coriander (for the avocado sauce)Produce15 g
  • jalapenosProduce30 g

per serving

Nutrition

359kcal

Carbs
53 g
Proteins
12 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Saucepan
  • Dutch oven
  • Blender

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C fan assisted (200 °C / gas mark 6).
    Step 1

  2. Make the quick pickled onions

    • Combine the red wine vinegar, sugar, water and a pinch of salt in a small saucepan.
    • Bring to a simmer over a medium heat, then add the sliced red onion and stir well.
    • Set aside to pickle while you continue with the recipe.
    Step 2

  3. Roast the sweet potato

    • Combine the sweet potato, a good drizzle of olive oil and a pinch of salt and black pepper on a baking tray.
    • Mix everything up, then roast until soft all the way through and golden on the edges.
    Step 3

  4. Fry the aromatics

    • Heat a large pan or cast-iron casserole dish over medium heat and add a good glug of oil.
    • Once hot, add the onion and cook, stirring frequently, until soft and translucent.
    • Stir in the garlic, tomato puree, smoked paprika, cumin, ancho chilli paste and a good pinch of salt, then cook until the spices release their fragrance.
    Step 4

  5. Add tomatoes and beans

    • Pour the chopped tomatoes and black beans into the pan.
    • Swirl water around the can of chopped tomatoes and add that in too.
    • Give everything a really good stir, then bring to the boil.
    Step 5

  6. Simmer the chilli

    • Reduce the heat to a simmer and let the chilli bubble gently, uncovered.
    • Cover with a lid and simmer until thickened and reduced.
    • Stir through the roasted sweet potato, then taste and adjust the seasoning.
    Step 6

  7. Make the avocado sauce

    • Blend the avocado, vegan yoghurt, lime juice, coriander and jalapenos until smooth.
    Step 7

  8. Serve

    • Serve the chilli topped with the avocado sauce, quick pickled red onion, chilli flakes and fresh coriander.
    Step 8
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