Mixed Bean Chilli
1lb (450g) mixed beans (just over 3oz/85g each of black, pinto, red kidney, white kidney, blackeye), soaked overnight, then boiled for 1/2 an hour before adding to the pot
2 tablespoons of olive oil
3 cloves of garlic crushed or finely chopped
1 red onion diced
1 large carrot diced
1 romano pepper seeded and diced
1 red large chilli or 1 tsp of dried chili flakes
1 tin of plum tomatoes
1 tsp of Oregano
1 tsp cocoa powder
1 bunch of fresh corriander
2 ripe avocados
1 tsp olive oil
1/2 red onoion
1 tablespoon of fresh lime juice
pinch of salt
1 tomato peeled, chopped and seeded with pulp removed
Mixed Bean Chilli
Heat the oil in a pot. Fry the onions with a little salt and pepper. After a minute add the garlic. Once the onion has softened add the carrot, romano pepper and chilli and fry for 2 minutes. A sweet potatoe could equally do as well instead of the carrot. The sweet vegetables pair well with the cocoa we're adding later. Add more chillis for a steamy experience,
perhaps green ones for colour.
Add the tomatoes sauce and all. Stir for 5 minutes and breakup the tomatoes if they were whole. Cook the pot for longer if you need to reduce the water content from adding the tomatoes.
Add your beans, cocoa powder, oregano and some of the coriander. Once the pot starts bubbling turn the heat down and simmer for 10 mins so the beans can soak up the flavours as the herbs release them. Check the beans for a soft texture then remove and serve garnishing with fresh corriander.
The key to an amazing chilli experience is the guacamole! It is a tasty, refreshing and cooling accompaniment.
Its very important to find the softest, creamiest avocados you can. Avoid the rubbery ones at all costs! Cut the avocados in half and remove the seed. Scoop out the avacado from the peel and put it in the mixing bowl. An alternative method maybe to peel and dice the avocados for evenly sized chunks in your guacamole.
Add the olive oil. Mash it up with a fork. Add the onions, lime juice, salt and pepper. Only add the tomato once you are ready to serve. Cover the guacamole and place in the fridge if you can't serve it immediaitely or want to buy yourself some time.
For the fullest flavours, organic ingredients are strongly recommended for both recipes.