Black bean chilli and DIY guacamole

Name: Black bean chilli and DIY guacamole
Prep time: 1 h
Total time: 1 h
Yield: Serves 6–8
Ingredients: 4 x 400 g/14 oz tins black beans, drained; 2 x 400 g/14 oz tins chopped tomatoes; 2 tbsp tomato purée; 3 whole roasted red (bell) peppers, from a jar, finely chopped; 2 tsp cumin seeds, lightly crushed; 2 star anise; 1 cinnamon stick, broken in half; 250 ml/9 fl oz/1 cup red wine; 3 tbsp olive oil; 2 large onions, finely chopped; 6 cloves garlic, crushed; 1 green chilli, finely sliced; 1 red onion, finely sliced; 2 limes, cut into wedges; 3 ripe avocados, peeled, stone removed and sliced; 250 ml/9 fl oz/1 cup sour cream; flaked sea salt and freshly ground black pepper; bunch coriander (cilantro), finely shredded; 2 tsp paprika; 2 tbsp cocoa powder; 2½ tbsp chipotle paste; flaked sea salt and freshly ground black pepper; pinch dried chilli flakes (optional)

Preparation info

6–8

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

Thick, rich, hearty, spicy and smoky – what’s not to like? This recipe makes a large quantity that is perfect for sharing with a group of friends. Put the big pot in the middle of the table and arrange your own guacamole components around it. Maple Butter Cornbread (opposite) is an ideal accompaniment. (Picture on following page.)

Ingredients

3 tbsp olive oil
2 large onions, finely chopped
6 cloves

Main course
Spicy
Vegetarian
Gluten-free

Method

Heat the oil in a large casserole or saucepan. Add the onion, garlic, cumin seeds, star anise and cinnamon stick, and gently sauté for around 10 minutes until the onion is softened and becoming nicely golden.

Increase the heat and add the red wine. Boil for 1 minute to reduce, then add the black beans, tomatoes, tomato purée, red peppers, chipotle paste and cocoa powder, and season with