As we empty our cupboards ready to move on, we find ourselves eating what we can. I haven’t brewed up beans in a while, but the last time I did I froze a few portions for a later date. On a whim one morning I pulled out the last portion of these beans, to let them thaw throughout the day. I hadn’t really considered what I’d do with them since canned goods are at a minimum (read: no tomatoes). After a quick meander from the veggies on the side, the veggies in the pantry and the veggies in our refrigerator, I put together a very rustic and light chili. I had figured with a whole paprika pepper brewed in to the sauce it would be slightly piquant, but my taste test said otherwise, so I topped it with jalapeno slices. I am not sure if the taste test was just me though as lately, on these cold (nay, freezing) winter days not even a gallon of chipotle on my avocado tastes remotely warm enough and has to be accented with yet more jalapenos.
You’ll note I didn’t season the chili with salt. This is because I really, really, felt like some, so added it all to the guacamole to taste it in it’s fullness.
Ingredients
For the Chilli:
1 cup black beans, cooked (or canned) and rinsed
1 yellow onion, diced
1 red bell pepper, chopped
1 paprika pepper, diced
2 tomatoes, chopped
1 heaped teaspoon freshly toasted cumin seeds
1 large pinch of ground coriander
Pinch of cayenne pepper
1 tbsp olive oil (or fat of your choice)
For the guacamole
1 avocado
1 large handful chopped fresh cilantro
1 tsp sea salt, crumbled
2 tsps fresh lime juice
Toppings
2 scallions, chopped on the diagonal
Handful of sliced pickled green jalapeno’s, or to taste
Method:
Heat the olive oil in a medium saucepan. Add the diced onion and cook for 5 or so minutes, until softened and fragrant. Whilst you do this, toast your cumin seeds in another pan.
To the onions add the cumin seeds, cayenne and coriander, then stir well. Add the diced paprika and the chopped red bell pepper and stir again. When softening nicely, add the black beans and the tomatoes. Stir to incorporate and then put the lid on. Leave on a low heat for about twenty minutes, or until the tomatoes have collapsed to create a saucy chilli.
Whilst the chilli is brewing, mash up your avocado, and whip in the salt, lime juice and chopped cilantro leaves.
To serve divide the chilli between two bowls and top with the guacamole on one side, and a mix of jalapenos and scallions on the other. Serve with a wedge of lime for squeezing over to your heart’s content.
