Two-Bean Chili with Avocado

Two Bean Chili with AvocadoThis is a super easy and frugal recipe. Though we enjoy it on an almost weekly basis, it is especially nice to usher in the cooler weather of fall.  

I adapted it from a recipe published in Better Homes and Garden. My version makes a very large batch, which is nice if you’re planning on feeding a crowd or if you just want to have leftovers to freeze or eat later in the week.

In a large crockpot, soak and then cook until tender:

  • 16 oz dried kidney beans
  • 16 oz dried pinto beans

While the beans are working, cook in a large saucepan for 3 minutes (unless you want to make the super-simple version of this chili, in which case you can skip this step altogether without missing a ton):

  • 2 teaspoons coconut oil or olive oil
  • 1/2 large onion, chopped
  • 2 tsp dried oregano, crushed

Once the beans are ready add the onions and oregano to the beans and stir in:

  • 56 oz diced tomatoes, undrained
  • 24 oz salsa

Continue cooking in the crockpot until everything is warm. The nice thing about a crock pot, is that everything can sit until you’re ready to eat.

To serve, top/serve with any or all of the following:

  • 1 medium avocado, peeled, seeded, and diced
  • cheese
  • sour cream
  • extra salsa
  • chips, cornbread, or rice

One thought on “Two-Bean Chili with Avocado

  1. Great use of the salsa to eliminate mixing spices. Quick and easy! I like that. I stopped making vegetarian chili because I was using a soy based plant protein, but I’m thinking of replacing it with bulghur wheat because of its meat-like texture. I’ll let you know how it works.

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