Mexican avocado chilli

This healthy recipe uses avocado instead of corn chips as a base for Chilli Beans. Have this dish for lunch, dinner or a snack.

Healthy Chilli here we come

Enjoy this dish as a side, lunch or dinner option.

What you need (tools and utensils):

• A large mixing bowl

• A chopping knife and board to chop on

• Fry pan

Ingredients:

• 1 avocado


• 1 lime, juiced


• 2 tsp olive oil


• 1 small brown onion, finely chopped

• 2 middle bacon rashers (optional) diced

• 2 cloves garlic, crushed
 or 2 Tbsp minced garlic

• 1 small red capsicum, diced

• 
400g can four-bean mix, drained

• 400g can chopped tomatoes

• 
1 tsp smoked paprika, 
1/2 tsp chilli powder (optional)
, pinch sea salt flakes or a packet of Continental Chilli Con Carne

• 
2 tbs light sour cream


• 1/2 bunch coriander, leaves picked

• 1 tortilla, toasted
 (optional)

• lime wedges, to serve

Method:

1. Cut avocado in half lengthways and remove seed. Scoop out flesh using a large spoon, reserving skins. Place flesh in a bowl and mash with lime juice. Set aside.

2. Preheat oil in a large frying pan over medium heat. Add onion and bacon and cook for 3 minutes or until onion is translucent and bacon is starting to colour. Add garlic and capsicum and cook for a further 2 minutes.

3. Add beans, tomatoes, paprika, chilli powder and salt and cook for a further 10 minutes or until sauce is thick.

4. Spoon bean mix into reserved avocado skins. Top with avocado, light sour cream and coriander. Serve with 1 tortilla and extra lime wedges.

Thank you to Woolworths for providing this recipe