Vegetarian Bean Chili with Avocado Salsa
Prep time
Cook time
Total time
This recipe was sent by Caroline of Good Hemp, makers of high quality oils, dressings, and mayo in the UK. All of their products are made from pure cold-pressed hemp seed oil. I have added alternate names where relevant for the ingredients.
Serves: 4 servings
For the Chili:
  • 2 tins diced tomatoes (about 16 oz in total)
  • 3 tins beans (three 15 oz cans, drained)
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 2 peppers, chopped
  • 2 tablespoons oil (such as hempseed oil)
  • 200 ml light lager (use a gf beer to keep it gluten-free)
  • 1 teaspoon paprika
  • 1 teaspoon chilli powder
  • ½ teaspoon cinammon
  • 1 teaspoon oregano
  • salt & pepper
For the Avocado Salsa:
  • 1 red onion
  • 1 avocado
  • 1 packet cherry tomatoes
  • 1 lime
  • 1 chili
  1. In a large, heavy based saucepan over a low heat gently fry the onion, peppers and garlic in the oil to soften for about five minutes.
  2. While these are frying mix the spices together.
  3. Add the spice mix to the softened vegetables and mix thoroughly.
  4. Add the drained beans and then the lager.
  5. Turn the heat to medium and let the lager reduce by a third.
  6. Add the tomatoes, reduce to a low heat and leave to simmer for 20 mins.
  7. While the chilli is simmering make the salsa.
  8. Roughly chop the avocado, cherry tomatoes, red onion and chilli then squeeze the lime juice over and combine.
  9. Serve the chilli over rice with the salsa on the side.
Recipe by Go Dairy Free at