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Black Bean Chili with Avocado

October 10, 2016
Black bean chili with avocado
Photo Credit: Ariel Martinez

Recipe by Ariel Martinez

Black Bean Chili with Avocado




05 min


40 min


1 cup black beans

½ cup minced onion

1 tablespoon plus 1 teaspoon minced garlic

1 tablespoon olive oil

1 cup diced onion

1 cup diced red pepper

1 cup diced green pepper

1 cup tomato sauce

1 tablespoon chili

1 ½ teaspoons cumin

1 teaspoons oregano

½ teaspoon cayenne

2 teaspoons sea salt

Freshly ground black pepper, to taste

1 ripe avocado, cubed


In a large pot, combine beans, onions, 1 teaspoon garlic and 5 cups water and cook over medium heat for 20 minutes.

Meanwhile, in a separate large pot, warm the olive oil over moderate heat. Add the onions, peppers and remaining 1 tablespoon garlic and cook for 2 minutes.

Add in the tomato sauce, ½ cup water, and chili, cumin, oregano, and cayenne.

Once beans are cooked, drain and discard the bean broth. Place beans in the pot with the veggies and cook on medium heat, covered, for 25 minutes. Season with salt and pepper. Garnish with avocado cubes and serve.

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