Black Bean Chilli with Avocado Salsa

"The now familiar chilli con carne has suffered from its fair share of convenience shortcut versions but when it's made properly, with the right ingredients, it is still a wonderful concept. I think this version is even better than the original, using black beans and introducing the subtle flavouring of lime and coriander – and adding a contrasting cold garnish at the end."
Servings:
4 people

Health Score

High
Medium
Low
9.6 / 10
High score

Glycemic Index

Index
33
Low
Load
19
Moderate

Nutrition per serving:

Calories631.05 kcal32%
Fat27.98 g40%
Carbs57.41 g22%
Sugars12.04 g13%
Protein41.51 g83%
Sodium510.68 mg26%
Fiber15.95 g57%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
33
Low
Glycemic Load
19
Moderate

Ingredients

1 lb (450 g) braising steak, cut into very small pieces
8 oz (225 g) dried black beans
1 oz (25 g) fresh coriander (reserving the leaves for the salsa)
2 tablespoons olive oil
2 medium onions, chopped
1 garlic clove, crushed
2 green chillies, de-seeded and chopped small
1 rounded tablespoon plain flour
2 x 14 oz (400 g) tins chopped tomatoes
1 large red pepper
juice ½ lime
salt
2 large, firm tomatoes
1 ripe firm avocados
½ small red onion, finely chopped
juice ½ lime
a few drops Tabasco sauce
salt and freshly milled black pepper
4 tablespoons crème fraîche

Directions

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