Veggie Chilli With Avocado Dip
Vegetarian
Main
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For the chili:
3 tbsp olive oil
2 red onions, chopped
2 red peppers, chopped
2 celery sticks, chopped
1 large sweet potato, cut into 1cm chunks
3 cloves garlic, crushed
½ - 1 tbsp mild chilli powder
1 tsp cumin seeds or cumin powder
1 tbsp smoked paprika
1 tbsp cocoa powder
2x 400g can chopped tomatoes
1 tbsp tomato puree
250mls vegetable stock
400g can black eyed beans/ black beans, rinsed and drained
400g can lentils, rinsed and drained
Large handful fresh coriander
For the avocado dip:
2 avocados, mashed
4 sprigs of coriander
½ lemon, zest and juice
200g Alpro plant-based alternative to Greek Style yogurt Plain
¼ tsp cumin
2 fresh red chillies, finely sliced
Salt & black pepper to season
Instead of rice why not serve the chilli with nachos. Top a bowl of nachos with the chilli, sprinkle with grated cheese and pop under the grill for a few minutes. Serve with a dollop of the avocado dip
Ingredients
For the chili:
3 tbsp olive oil
2 red onions, chopped
2 red peppers, chopped
2 celery sticks, chopped
1 large sweet potato, cut into 1cm chunks
3 cloves garlic, crushed
½ - 1 tbsp mild chilli powder
1 tsp cumin seeds or cumin powder
1 tbsp smoked paprika
1 tbsp cocoa powder
2x 400g can chopped tomatoes
1 tbsp tomato puree
250mls vegetable stock
400g can black eyed beans/ black beans, rinsed and drained
400g can lentils, rinsed and drained
Large handful fresh coriander
For the avocado dip:
2 avocados, mashed
4 sprigs of coriander
½ lemon, zest and juice
200g Alpro plant-based alternative to Greek Style yogurt Plain
¼ tsp cumin
2 fresh red chillies, finely sliced
Salt & black pepper to season
Instead of rice why not serve the chilli with nachos. Top a bowl of nachos with the chilli, sprinkle with grated cheese and pop under the grill for a few minutes. Serve with a dollop of the avocado dip
Preparation
1
In a large heavy based frying pan with a lid , heat the olive oil over a medium heat. Add the onions , peppers, celery and sweet potato and cook, covered, for 20 minutes
2
Stir in the crushed garlic and dried spices and cook for 2 minutes. Stir in the tomatoes, cocoa powder, 250mls stock and bring to the boil. Turn down the heat and simmer uncovered for 20 minutes. Add the beans and lentils and cook for a further 5-10 minutes
3
To make the avocado dip - Chop the coriander leaves and add the zest and juice from half a lemon , then add to the Alpro plant-based alternative to Greek Style yogurt Plain along with the mashed avocados and mix well until it’s smooth. Season with the cumin, salt and pepper, pour into a bowl and garnish with the thinly sliced chillies.
4
To serve – add the chopped coriander to the vegetable chilli, then serve with rice, the Alpro avocado dip and lime wedges
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Made with Greek Style Plain
400g
