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Black Bean Chili with Avocado Salsa

Black Bean Chili with Avocado Salsa
YIELDS
8 servings
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Ingredients

Black Bean Chili

1
Tbsp vegetable oil
2
onions, chopped
2
clove cloves garlic, minced
2
carrots, chopped
1
jalapeño pepper, seeded and minced
2
Tbsp chili powder
1
tsp ground cumin
1
tsp dried oregano
¼
tsp salt
2
can (each 28 oz) stewed tomatoes
2
can (each 19 oz) black beans, drained and rinsed
2
red peppers, chopped

Avocado Salsa

2
avocados, peeled, pitted and diced
2
Tbsp minced red onion
2
Tbsp chopped fresh coriander
2
Tbsp lime juice
pinch each salt and pepper
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Directions

Step 1

In large saucepan, heat oil over medium heat; cook onions, garlic, carrots, jalapeño pepper, chili powder, cumin, oregano and salt, stirring occasionally, until onions are softened, about 5 minutes.

Step 2

Add tomatoes, black beans and red peppers; cover and simmer until carrots are tender, about 40 minutes.

Step 3

In bowl, combine avocados, onion, coriander, lime juice, salt and pepper. Dollop onto each serving.

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