AT THE TABLE: Black Bean Chili with Avocado Salsa

As the weather starts to cool off, I find nothing more comforting than coming home from a blustery day outdoors to the smell of something delicious in the kitchen. Little else welcomes the Lemontree's back into our comfort zone like a hot bowl of scrumptious chili! While the outstanding tastiness of this particular recipe should be enough to seal the deal, I would be lying if I said that the easy peasy prep wasn't one of the major reasons I turn to this version quite often!

(The avocado salsa paired with this is totally optional, this chili is truly tasty on its own but the salsa adds a little extra zing to it and why give up a chance to enjoy more veggies!)

Black Bean Chili with Avocado Salsa

1 tbsp (15 ml) vegetable oil
2 onions, chopped
2 cloves of garlic, minced
2 carrots, chopped
1 jalapeno pepper, seeded and minced
2 tbsp (25 ml) chili powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) dried oregano
1/4 tsp (1 ml) salt
2 cans stewed tomatoes
2 cans black beans, drained and rinsed
2 sweet red peppers, chopped

In large saucepan, heat oil over medium heat; cook onions, garlic, carrots, jalapeno pepper, chili powder, cumin, oregano and salt, stirring occasionally, until onions are softened, about 5 minutes.
Add tomatoes, black beans and red peppers; cover and simmer until carrots are tender, about 40 minutes.

Avocado Salsa
2 avocados, peeled, pitted and diced
2 tbsp (25 ml) minced red onions
2 tbsp (25 ml) chopped fresh coriander
2 tbsp (25 ml) lime juice
1 pinch salt
1 pinch pepper
In bowl, combine avocados, onion, coriander, lime juice, salt and pepper. Dollop onto each serving.

What recipes comfort you after a cold day away from home??


  1. Oh, wow! That sound divine. I love anything with avocado!

  2. This sounds delicious! I also love apple curry soup for a cold day ~Jen

  3. Mhmmm, you have no idea how hungry I am right now. Exactly what I could inhale here and now.

    Hope you are well,
    Deborah xx