Wednesday, November 28, 2012

Black Bean Chili with Avocado Salsa





I saw a smiliar recipe on Pinterest and it looked soooo delicious. Unfortunately it wasn't very "mom" friendly, so I had to modify it to accommodate my busy schedule. With my modifications it takes less than an hour and is some of the best chili I've ever had. My family loved it. The avocado salsa adds the perfect touch.

Black Bean Chili with Avocado Salsa
1 pound ground beef
1 onion, chopped
2 cans diced tomatoes (drain one can but add the juice from the other), or 2-3 fresh diced tomatoes
2 cloves garlic, minced
1-2 cans diced green chilies or 2 chili peppers, chopped and de-seeded
2 cans black beans, or 1 cup dried beans reconstituted (I used black and kidney beans)
Salt & Pepper to taste
1 tablespoon chili powder
1 teaspoon cumin
1 lime

Avocado Salsa
2 Avocados, diced
1/2 bunch green onions, chopped
1/2 bunch fresh cilantro, chopped
1 lime
salt & pepper to taste

The first step is to pressure cook 1 cup of dried black beans for 20 minutesif you're not using canned beans (I used black and kidney). 

Brown ground beef over medium high heat until cooked through. Drain. Add onion and cook until tender. Mix in diced tomatoes, garlic, green chilies, black beans, spices and lime juice. Bring to a boil, cover and simmer over medium low heat for 30-40 minutes. 

For salsa, toss avocado, green onion, cilantro and s&p with fresh lime juice.

Serve chili with a dollop of sour cream, avocado salsa and tortilla chips or cornbread. 
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