11 May Spicy Bean Chilli With Guacamole With A Twist
Prep + cook time: 45 minutes
- 2 stalks celery (300g)
- 2 tablespoons olive oil
- 1 large onion, chopped coarsely
- 1 medium yellow pepper, chopped coarsely
- 1 large red pepper (350g), chopped coarsely
- 2 fresh long red chillies, chopped finely
- 1 tablespoon smoked paprika
- 3 cloves garlic, crushed
- 2 teaspoons ground coriander
- 2 teaspoons fresh oregano leaves
- 2 cups (500ml) vegetable stock
- 400g can diced tomatoes
- 40g dark chocolate (70% cocoa), grated
- 400g can four-bean mix, drained, rinsed
- 1 tablespoon unrefined sugar
- 3/4 cup (90g) finely grated vintage cheddar
- 1 packet corn chips
- 2 medium avocados
- juice of 1 large lime
- Make guacamole: halve avos; remove pips, reserving one pip for the chilli mixture. Place avocado flesh in a medium bowl with juice; season to taste. Mash with a fork until smooth. Cover; refrigerate until required.
- Remove and discard the outer brown skin from the reserved avocado pip from making the guacamole; finely grate the inner seed.
- Wash celery stalks well, remove leafy tips and reserve; chop celery into 1cm thick pieces. Heat oil in a large saucepan over medium heat; cook celery, onion and peppers, stirring, for 5 minutes or until softened. Add chilli, paprika, garlic, coriander and oregano; cook, stirring, for 1 minute or until fragrant. Add stock, tomatoes and the grated avocado seed; bring to a simmer. Cook, stirring occasionally, for 10 minutes or until thickened. Add chocolate, beans and sugar; cook, stirring, for 5 minutes or until dark and glossy. Season to taste.
- Top chilli with cheddar and reserved celery leaves; serve with guacamole and corn chips.
The tannins in the avocado seed add a bitter and earthy taste to the chilli mixture.