Chicken chili with beans and avocado

Tip: tap a step to mark it as done.

1. Soak the beans

   Rinse the beans, cover with plenty of cold water, and soak overnight.

2. Cook the beans

   1 hr

   Drain the beans and cover with fresh water. Cook without salt for about 1 hour, until tender. Drain.

3. Cook the chicken and vegetables

   10 min

   Sauté the finely chopped onion in the oil. Add the chicken and cook until it changes color, breaking it up with a wooden spoon. Add the diced bell pepper, garlic, cumin, paprika, and red pepper flakes.

4. Simmer

   20 min

   Add the tomatoes, tomato paste, beans, and 150 ml water. Season with salt and simmer for 15–20 minutes, until the chili thickens. Serve with diced avocado and a spoonful of sour cream.

Tip: Add the chili flakes gradually and taste as you go—the heat intensifies as the chili simmers.

This recipe was translated from the Slovak original: Kuracie chilli s fazuľou, paprikou a avokádom