Home > Recipes > Chilli recipes > Chipotle black bean chilli with guacamole

Chipotle black bean chilli with guacamole

Published: 31 May 13
Updated: 18 Mar 24

Delicately toasted spices, chipotle paste, tomatoes and black beans are simmered together to create a wonderful vegetarian chilli. Served with homemade guacamole, this a crowdpleasing chilli to share with friends.

Try adding dark chocolate to your recipe, like in this vegetarian chilli, for added richness.

Easy
June 2013

Test kitchen approved

Serves 4
Ready in 1 hour

Try adding dark chocolate to your recipe, like in this vegetarian chilli, for added richness.

Vegetarian recipes

Nutrition: per serving

Calories: 369kcals
Fat: 19.8g (4.4g saturated)
Protein: 16.1g
Carbohydrates: 33.8g (9.7g sugars)
Fibre: 11.7g
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tsp ground paprika
1 tbsp cumin seeds
1 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, crushed
2 tbsp chipotle paste or 1 dried chipotle chilli, left whole
2 x 400g cans chopped tomatoes
1 tsp red wine vinegar
2 tbsp milk
Pinch of sugar
2 x 400g cans black beans
Soured cream to serve

For the guacamole

1 lime, quartered, to serve
2 ripe avocados
Juice of 1 lime
1 red chilli, finely chopped
2 tbsp chopped fresh coriander, plus extra to garnish

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Toast the paprika and cumin seeds in a dry frying pan for 2-3 minutes until fragrant, then set aside.
Heat the oil in a large pan over a low-medium heat, then fry the onion for 7-8 minutes until soft. Stir in the garlic, then cook for 1 minute. Add the toasted spices, chipotle paste/whole chilli, tomatoes, vinegar, milk and sugar. Season, bring to the boil, then simmer, covered, for 20 minutes.
For the guacamole, peel and stone the avocados, then mash with a fork and mix with the lime juice. Stir through the chilli and coriander.