Fall is approaching us slowly, but steadily. Although it is still sunny and relatively warm here in Denmark, cold and dark days will come soon. And what is better to keep you warm on such a day, than a bowl of hot chili? Not much, but maybe this recipe can offer you a small vegetarian twist on a classic recipe, adding the fancy ingredient of black bean spaghetti 🙂
I have never tried these before, but whenever I saw them in the grocery stores I thought they looked quite exciting. Mostly because black food is so rare, but also because I like beans. It turned out that they have a very interesting mild taste, and that their consistency is a bit more chewy than normal gluten-containing pasta. Still, I liked the combination with the chili sauce quite a lot! I only had struggles preparing the avocado dip, as you might also notice on the picture. Since I only have a large blender, I was struggling to get the small portion of avocado really smooth and at one point I just gave up. But I learned my lesson, and ordered a hand-held blender, which is soon to arrive. So get ready for many more recipes for dips, soups and sauces 😉
Ingredients (serve 2):
|For the Pasta:||For the Avocado Cream:|
|100 g black bean spaghetti||1/2 avocado|
|1/2 red onion||4 tbsp yoghurt|
|1/2 red bell pepper||juice of 1/2 lime|
|5 small tomatoes||1/2 clove garlic|
|125 g sweet corn|
|1/2 clove garlic|
|Chili powder, caraway|
Start by preparing the avocado dip. For this, peel the avocado and cut it into small pieces. Add yoghurt and lime juice and press in the garlic. Season with salt and pepper, then use a blender to mix everything together until you have a smooth consistency.
Bring water to the boil in a small pot. Meanwhile, start chopping the onions and cutting the bell pepper into small cubes. Heat up a bit of olive oil in a sauce pan and transfer the onions to the pan, once the oil is hot. When the onions turn translucent, add the bell pepper. Have a look at the bell pepper and stir from time to time, while you cut the tomatoes into small cubes. When the water is boiling, season with salt and cook the black bean pasta for about 6-10 minutes. Add the tomatoes and the sweet corn to the bell pepper, once it starts changing its color. Season with freshly pressed garlic, salt, pepper and finally with chili powder and a pinch of caraway. Bring to the boil and add about 50 ml of water. Let simmer until the spaghetti are done. Serve together with the avocado dip and some fresh lime juice.