Fast fabulous bean chilli with lime and avocado

Prep Time: 10 mins
Cooking Time: 15 mins
No of Serves: 8

Recipe courtesy of Caroline Trickey Accredited Practising Dietitian


  • 1 tablespoon extra virgin olive oil
  • 1 large red onion, diced
  • 3 cloves garlic, crushed
  • 3 teaspoons Mexican spice mix* (or 1 teaspoon each ground cumin, oregano and chilli powder)
  • 2 sticks celery, diced
  • 2 medium carrots, diced
  • 2 zucchinis, diced
  • 200 grams (4-5 approx) Portabello mushrooms
  • 453g jar mild chunky salsa
  • 400 gram tin corn, drained, or 1½ cups frozen corn
  • 400 gram tin crushed tomatoes
  • 400 gram tin black beans, drained
  • 400 gram tin kidney beans, cannellini beans or chickpeas, drained
  • 400 gram tin lentils (or ½ cup red lentils, rinsed – but add 1 extra cup of stock and allow an extra 10 minutes cooking time)
  • 2 – 3 vegetable stock cubes or concentrated stock
  • handful baby spinach leaves

To serve: (not included in nutritional information)

  • fresh coriander
  • ripe avocado
  • 2 limes
  • corn chips

Nutrition Information (per serve)

Energy 1216 kJ (291 calories)
Protein 15g
Total Fat 4g
Carbohydrates 38g
Saturated Fat 0.6g
Sugars 14g
Dietary Fibre 15g
Sodium 957mg


  1. Heat a large pot over medium heat. When hot add oil and onion and saute for 2-3 minutes.
  2. Add garlic and spices and cook for 1-2 minutes.
  3. Add celery, carrots, zucchini and mushrooms and cook for 2-3 minutes.
  4. Then add salsa, corn, tomatoes, both tins of beans, lentils and stock.
  5. Place lid on pot and bring to the boil.
  6. Turn heat down and simmer for 5-8 minutes, until veggies (and lentils) are cooked.
  7. Turn heat off and stir baby spinach leaves through.
  8. Serve with coriander, avocado, lime and corn chips – or any other way you prefer!