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Black Bean Chili With Avocado Salsa Recipe

by Global Cookbook

Ingredients

1 Tbsp. vegetable oil 2 x onions, minced 2 x cloves clv garlic, chopped 2 x carrots, minced 1 x jalapeno pepper, seeded and chopped 2 Tbsp. chili pwdr 1 tsp grnd cumin 1 tsp dry oregano 1/4 tsp salt

2 can (each 28 ounce) stewed tomatoes 2 can (each 19 ounce) black beans, liquid removed and rinsed 2 x red peppers, minced Avocado Salsa 2 x avocados, peeled, pitted and diced 2 Tbsp. chopped red onion 2 Tbsp. minced fresh coriander 2 Tbsp. lime juice 1 pch each salt and pepper

Directions

1. In large saucepan, heat oil over medium heat; cook onions, garlic, carrots, jalapeno pepper, chili pwdr, cumin, oregano and salt, stirring occasionally, till onions are softened, about 5 min.
2. Add in tomatoes, black beans and red peppers; cover and simmer till carrots are tender, about 40 min.
3. Avocado Salsa:In bowl, combine avocados, onion, coriander, lime juice, salt and pepper. Dollop onto each serving.

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