Ingredients
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
Step 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
Step 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
Step 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.
Step 4
To serve – add the chopped coriander to the vegetable chilli, then serve with rice, the Alpro avocado dip and lime wedges
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
Step 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
Step 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
Step 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.
Step 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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Available in 400g