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Veggie chilli
0 Likes
Total Time:
15 minutes
Quick and easy vegetarian bean chili full of flavor and nutrients.
Ingredients:
  • 1 dried smoked chipotle or ancho chilli
  • ½ a fresh red chilli
  • 1 teaspoon sweet smoked paprika
  • ½ teaspoon cumin seeds
  • 1-2 cloves of garlic
  • 1 big bunch of fresh coriander
  • 2 mixed-colour peppers
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of black beans
  • 700 g passata
  • 1x 250 g pack of cooked mixed long grain & wild rice
  • 4 small corn tortilla wraps
  • 2 ripe avocados
  • 3 heaped tablespoons fat-free natural yoghurt plus extra to serve
  • 2 limes
  • 1 romaine lettuce
  • ½ a cucumber
  • 1 fresh red chilli
  • 1 handful of ripe cherry tomatoes
Instructions:
  • - Take out the ingredients and preheat the oven to 200°C/400°F/gas 6. - Get the food processor with the bowl blade ready, as well as a lidded casserole pan for high heat, and a stick blender. - Peel and halve the red onion, then place the chillies, onion, paprika, cumin seeds, unpeeled garlic, coriander stalks, and 2 tablespoons of oil in the food processor. Blend until smooth. - Transfer the mixture into the pan. - Deseed and roughly chop the peppers, drain the chickpeas and black beans, add them to the pan with a pinch of salt and pepper, and pour in the passata. Mix well and cover with the lid. - Fold the tortillas in half, slice into 0.5cm strips, place on a baking tray, and bake until golden and crisp. - In a jug, combine most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, yoghurt, and lime juice. Use the stick blender until smooth. - Adjust the seasoning of the chili and cook without the lid for a bit longer. - Serve the chili with tortilla strips, chunky lettuce wedges, avocado curls, cucumber ribbons, sliced chili, and rice in the middle. - Pour the dressing over the salad, add coriander leaves, sliced chili, halved cherry tomatoes, and toss everything together. Serve with dollops of yoghurt.

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