Jono & Jules do food & wine

We love finding new variations of Chilli and this one has made our list of repeatable recipes. This is really filling and at less than 500 calories per portion also suitable for us dieters. We promise we’ll go back to normal in a few weeks time!

Black bean chilli with guacamole and garlic ciabatta – to serve 4

• olive oil
• 2 onions, chopped
• 3 cloves garlic, 2 crushed and 1 left whole
• 2 green peppers, chopped
• 2 tbsp ground cumin
• 2 tsp chilli powder
• 2 x 400g tins black beans, drained
• 2 x 400g tins chopped tomatoes
• 200ml vegetable stock
• 2 large avocados
• 2 limes, zested and juiced
• 4 scallions, chopped
• 1 red chilli, finely chopped
• 8 slices ciabatta, toasted

Heat a tbsp of oil in a wide pan. Add the onions, crushed garlic and peppers, and cook for 10 minutes or until softened. Add the spices and some salt and cook for another minute. Tip in the beans, tomatoes and stock. Simmer for 15 minutes.

Remove the flesh form the avocados with a spoon into a bowl. Add the lime zest and juice, scallions, chilli and seasoning, and mix with a fork to lightly mash the avocado.

Cut the whole garlic clove in half and use it to rub all over the ciabatta toasts. Drizzle with olive oil and pile the guacamole onto the toasts.

Serve the guacamole and garlic ciabatta with the chilli.

Wine Suggestion: We really like beer with chilli. If your not a fan of beer a light, fruity Grenache would work.

(Original recipe from BBC Good Food)