Vegetarian chilli with avocado salsa

Being quick and easy to prepare, this tasty chilli is a tried and tested meal for the first night of a residential after a long day's travel.

Serves

12

Equipment required

Big pot and a mixing bowl

Serve with:

Créme fraiche or plain yoghurt Brown rice

Ingredients

For chilli:

• 2 tablespoons vegetable oil
• 3 large onions, chopped
• 1 large yellow pepper, chopped
• 1 large red pepper, chopped (carrots and courgettes are suitable pepper replacements)
• 4 garlic cloves, finely chopped
• 2 tablespoons brown sugar
• 2 tablespoons chilli powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons fennel seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cans chopped tomatoes, undrained
• 2 cans black beans, rinsed and drained
• 2 cans kidney beans, rinsed and drained
• 1 can pinto beans, rinsed and drained

For salsa:

• 5 large, firm tomatoes
• 3 firm avocadoes
• 1 large red onion
• I bunch fresh coriander, finely chopped
• Juice 1 lime
• 1 tablespoon white wine vinegar
• Salt and pepper

Method

To make the chilli:

1. Heat the oil in a large pan over medium-high heat.
2. Add onion, peppers (or their replacements) and garlic; sauté for 5 minutes or until tender.
3. Add sugar and remaining ingredients and bring to a boil.
4. Reduce heat, and simmer for 30 minutes.

To make the salsa:

1. Skin the tomatoes, remove seeds then chop finely.
2. Finely dice the avocadoes and onion.
3. Combine everything together, add seasoning, lime juice, white wine vinegar and chopped coriander.