Black Bean Chili with Avocado Salsa

This chili turned out really great, and the avocado salsa added a lot of nice flavours. It would also probably be great served over rice. I will be keeping this one in the roster for when I'm back at work, as it could also easily be prepared in the slow cooker.

Black Bean Chili (adapted from Canadian Living)
- 1 tbsp vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 jalapeno pepper, seeded and minced
- 2 tbsp chili powder
- 1 tsp each ground cumin and dried oregano
- 1/4 tsp salt
- 2 cans (28 oz/796 ml) stewed tomatoes
- 2 cans (19oz/540 ml) black beans, rinsed and drained
- 2 sweet red peppers, chopped

Avocado Salsa (stir all ingredients together in bowl)
- 2 avocados, peeled, pitted and diced
- 2 tbsp minced red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- pinch salt and pepper

In large saucepan or dutch oven, heat oil over medium heat; cook onions, garlic, carrots, jalapeno pepper, chili powder, cumin and oregano and salt, stirring occasionally, until onions are softened (about 5 minutes).

Add tomatoes, black beans and red pepper; cover and simmer for about 40 minutes or until carrots are tender.  Spoon avocado salsa onto each serving.

*To make in slow cooker, reduce chili powder to 1 tbsp. Cook vegetables as indicated in first step, place in slow cooker. Add 1/4 cup tomato paste and remaining ingredients. Cover and cook on low for 6 hours.*