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Black Bean Chili With Avocado Salsa

vegetables, meatless

1 tablespoon vegetable oil
2 onions; chopped
2 cloves garlic; minced
2 carrots; chopped
1 jalapeño pepper; seeded and minced
2 tablespoons chili powder
1 teaspoon (each) ground cumin and dried oregano
1/4 teaspoon salt
2 cans (each 28 oz) stewed tomatoes
2 cans (each 19 oz) black beans; drained and rinsed
2 sweet red peppers; chopped
----Avocado Salsa:----
2 avocados; peeled, pitted and diced
2 tablespoons minced red onion
2 tablespoons chopped fresh coriander
2 tablespoons lime juice
pinch (each) salt and pepper

In large saucepan, heat oil over medium heat; cook onions, garlic, carrots, jalapeno pepper, chili powder, cumin, oregano and salt, stirring occasionally, for 5 minutes or until onions are softened. Add tomatoes, black beans and red peppers; cover and simmer for 40 minutes or until carrots are tender. Avocado Salsa: In bowl, combine avocados, onion, coriander, lime juice, salt and pepper. Dollop onto each serving.

Contributor: Canadian Living, January, 2001

Yield: 8 servings

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