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Black Bean Chili with Edamame-Avocado Salsa

Black Bean Chili with Edamame-Avocado Salsa
Total Time:


1 large yellow onion, coarsely chopped
1 large red bell pepper, coarsely chopped
2 large green bell peppers, coarsely chopped
1 large jalapeño pepper, finely chopped
6 cloves fresh garlic, finely chopped
16 oz dry black beans
12 oz water
1 (12-oz) bottle golden Mexican lager
2 (1.25-oz) packets mild chili seasoning
6 oz tomato paste
1 bunch fresh cilantro, coarsely chopped
2 Hass avocados
3 limes, for juice
1 (10-oz) package shelled edamame
1 cup tomato trinity mix (fresh diced tomatoes, onions, bell peppers)


  • Chop onion, bell peppers, jalapeño (removing seeds and membrane, if desired), and garlic.


(MULTICOOKER: Active Time: 15 minutes, Total Time: 45 minutes)
(STOVETOP: Active Time: 25 minutes, Total Time: 3 hours, 40 minutes)
  1. MULTICOOKER: Place in multicooker: onions, all peppers, garlic, beans (unsoaked), water, beer, seasoning, and tomato paste. Set multicooker to the Meat/Stew setting and cook mixture 30 minutes or until beans are tender.
STOVETOP: Prepare beans following quick-soak method on package. Place onions, all peppers, garlic, beans, water, beer, seasoning, and tomato paste into stockpot on medium-high; bring mixture to a boil. Reduce heat to medium-low and cover; simmer 1 1/2–2 hours, stirring occasionally, or until beans are tender.
2. Mash beans slightly with a potato masher (or back of a sturdy spoon) to desired chili consistency.
3. Chop cilantro (1 cup), then stir 1/2 cup into chili. Peel, pit, and chop avocados. Squeeze limes for juice (1/4 cup). Combine edamame, remaining 1/2 cup cilantro, avocados, trinity mix, and lime juice; toss to blend. Serve chili with edamame-avocado salsa.

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Nutritional Information

CALORIES (per 1/8 recipe) 250kcal; FAT 6.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 590mg; CARB 25g; FIBER 6.00g; SUGARS 8g; PROTEIN 11g; CALC 6%; VIT A 0%; VIT C 0%; IRON 15%

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