Veggie-Packed Black Bean Chili
with Avocado Lime Purée
Cooking time
15 minutes
Servings
2/4
Calories
440 /serving
Wrapping your hands around a steaming bowl of chili is good for the soul—and for a quick suppertime fix. The trick is to mash half the black beans for consistency. Make it substantial with diced squash, and make it stylish with a guac garnish.
We will send you:
- 200g Diced butternut squash
- 2 Tomatoes
- 1 Poblano pepper (or green pepper)
- 1 Lime
- 30ml Vegetable demi-glace
- 540ml Black beans (canned)
- 30ml Tomato paste
- 57g Avocado purée
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Mustard
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
7 g
Saturated Fat
1 g
Sodium
830 mg
Total Carb
81 g
Sugars
15 g
Protein
22 g
Fibre
28 g
Preparation
Mise en place
- Quarter the lime.
- Drain and rinse the black beans; mash ½.
- Medium-dice the tomatoes.
- Halve, core and medium-dice the poblano.
Start the chili
- In a medium pot, heat a generous drizzle of oil on medium-high.
- Add the poblano, squash, spices and S&P.
- Sauté, 4 to 6 min., until beginning to soften.
- Add the tomato paste and sauté, 1 to 2 min., until dark red.
Finish the chili
- To the pot, add the black beans, tomatoes, demi-glace, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 7 to 9 min., until the chili has thickened and the vegetables are tender.
- Add the juice of ½ the lime wedges; stir well.
Plate your dish
- Divide the chili between your bowls.
- Garnish with the avocado purée and remaining lime wedges. Bon appétit!
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