Veggie Chilli With Avocado Dip
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
- 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
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
- 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
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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Made with...Greek Style Plain
Available in 400g
