You are here

Member since March 2010
0
5

Adzuki Bean and Avocado Chili

What you need: 

2 tablespoons coconut oil
1 small carrot, diced
3/4 cup bell pepper, diced (I used red, green and yellow)
1/4 medium onion, diced
salt and pepper, to taste
1 tablespoon chili powder
1/4 teaspoon red chili flakes
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/8 teaspoon cinnamon
4 cloves garlic, minced
1 large unripe (should be very hard) avocado, diced
1 1/2 teaspoons tomato paste
1/2 cup red table wine
3 canned roma tomatoes with 1/4 cup juice, crushed
1/4 cup water
2 teaspoons vegetable broth base, powder or liquid
1 cup cooked adzuki beans
red onion, diced, to garnish, optional
cilantro leaves, to garnish, optional
lime wedges, to garnish, optional
vegan sour cream, to garnish, optional

What you do: 

1. Place a medium saucepan over medium-high heat and add the coconut oil. When it starts to shimmer, add the carrot, bell pepper and onion. Sprinkle with a little salt to help draw out the moisture and saute until onions are translucent.
2. Sprinkle in the chili powder, chili flakes, oregano, coriander, cinnamon, garlic, and avocado. Saute until fragrant, about 30 seconds. Add the tomato paste and saute about 1 minute.
3. Deglaze the pan with the red wine and cook until most of the liquid has evaporated. Add the tomatoes, water, vegetable base, and adzuki beans.
4. Lower the heat, cover and simmer about 10-15 minutes, until the avocado is tender and the chili is thickened. Season with salt and pepper, to taste. Divide into bowls and garnish, if desired.
Great with corn muffins, of course, and a nice cold glass of sangria. The chili can be made as spicy as you want, has a good tomato flavor with creamy bits of avocado. This is also one of the quickest chilis I have ever made that had great depth of flavor and I attribute some of this to the alcohol.
Source of recipe: I wrote this recipe just now. This recipe was born from a need to use a rock-hard avocado, some leftover canned tomatoes and some adzuki beans I had just cooked. Rather than garnish the chili with avocado, I thought I could cook it with good results; I was correct.

Preparation Time: 
about 10 mins, Cooking time: 25-30 minutes
Cooking Time: 
25-30 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Be the first to add a comment.

Log in or register to post comments