Black Bean Chili with Quick-Pickled Avocado Recipe - Forks Over Knives
Ready in under an hour, this hearty black bean chili gets extra flavor from a garnish of quick-pickled avocado and radish. Get the recipe!
Ingredients
- ¼ cup lime juice
- ½ teaspoon pure cane sugar
- 1 teaspoon salt
- 3 small radishes, thinly sliced
- 1 fresh jalapeño chile, thinly sliced (see tip, recipe intro)
- 1 medium avocado, peeled and chopped
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- 1 medium poblano chile or bell pepper (any color), seeded and chopped (see tip, recipe intro)
- 4 cloves garlic, minced
- 1 tablespoon paprika (for more robust flavor, see tip in recipe intro)
- ½ teaspoon ground cumin
- 4 cups low-sodium vegetable broth
- 3 15-oz. cans no-salt-added black beans, undrained
- 1 28-oz. can no-salt-added crushed tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
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