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    Two Bean Chilli with Creamy Avocado and Lime Salsa

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    Two Bean Chilli with Creamy Avocado and Lime Salsa

    Try this variation of the familiar chilli con carne - it takes a little longer, but with its rustic flavours and cooling salsa, it's well worth the wait!

    • Preparation time: 15 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 4


    • The salsa
    • 1 x 142ml carton Waitrose Soured Cream
    • Juice and rind of ½ lime
    • 1 ripe avocado pear, stoned, peeled and chopped
    • 2 tomatoes, chopped
    • 1 pack Waitrose Fresh Coriander, chopped
    • Two Bean Beef Chilli:
    • 1tbsp Waitrose Sunflower Oil
    • 1 large onion, chopped
    • 1 clove garlic, crushed
    • 4 slices of Aberdeen Angus Braising Steak, cut into 1cm cubes
    • 2-3tsp hot chilli powder
    • 2 x 400g cans Waitrose Chopped Italian Tomatoes with Herbs
    • Salt
    • Freshly ground black pepper
    • 1 x 410g can Waitrose Kidney Beans, drained and rinsed
    • 1 x 410g can Waitrose Borlotti Beans, drained and rinsed


    1. Heat the oil in a large saucepan and cook the onion and garlic for 2-3 minutes until softened. Add the beef and cook until browned.
    2. Stir in the chilli powder, tomatoes and seasoning, bring to the boil, cover and simmer for 1 hour, stirring occasionally. Stir in the beans, cover and simmer for a further 30 minutes or until the beef is tender.
    3. Meanwhile, mix together the salsa ingredients and chill.
    4. Serve the chilli on a bed of Waitrose Basmati Rice, with a large spoonful of the salsa and garnish with coriander leaves.

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    This chilli is fairly hot. For a milder version reduce the amount of chilli powder. This recipe is also delicious made with British diced pork and chopped red and green peppers. Serve with salsa and roll up in warmed flour tortillas.


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    5 stars