Veggie Chilli with Crunchy Tortilla & Avocado Salad

Name: Veggie Chilli with Crunchy Tortilla & Avocado Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 dried smoked chipotle or ancho chilli; • ½ a fresh red chilli; • 1 red onion; • 1 tsp sweet smoked paprika; • 1 tsp cumin seeds; • Olive oil; • 2 mixed-color peppers; • 1 x 400g tin of chickpeas; • 1 x 400g tin of black beans; • 700g passata; • 1 x 250g pack of cooked mixed long grain and wild rice; 4 small corn tortilla wraps; • 2 ripe avocados; • 3 heaped tbsp fat-free natural yogurt, plus extra to serve; • 2 limes; • 1 romaine lettuce; • ½ a cucumber; • 1 fresh red chilli; • 1 handful of ripe cherry tomatoes

9 steps

Prep:25minCook:25min

This hearty and flavorful veggie chilli is paired with a crunchy tortilla and avocado salad, making it a satisfying and healthy meal. The dish features a blend of black beans, chickpeas, and mixed rice, spiced with smoked paprika and cumin, and topped with creamy avocado and a fresh salad. Originally published by: Jamie Oliver 15 Min Food

Updated at: Mon, 26 Aug 2024 18:25:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories611.4 kcal (31%)

Total Fat16 g (23%)

Carbs96.3 g (37%)

Sugars8 g (9%)

Protein24.6 g (49%)

Sodium722.2 mg (36%)

Fiber26.6 g (95%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the Chilli & Rice:

1dried smoked chipotle chilli

or ancho

0.5fresh red chilli

1red onion

1 tspsweet smoked paprika

1 tspcumin seeds

Olive oil

2mixed-color peppers

1 x 400gchickpeas

tin

1 x 400gtin black beans

700gpassata

1 x 250gmixed long grain and wild rice

pack, cooked

For the Salad:

3 heaped tbspfat-free natural yogurt

0.5cucumber

1 handfulcherry tomatoes

ripe

Instructions

Step 1

Put the chillies, peeled and halved red onion, paprika, and cumin seeds into the processor. Squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whizz until fine.

Step 2

• Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas, and black beans, a pinch of salt and pepper, and the passata. Stir well and put the lid on.

Step 3

Fold the tortillas in half, slice into 0.5cm strips, sprinkle on a baking tray, and pop in the oven until golden and crisp.

Step 4

Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through. Check and adjust the seasoning of the chilli.

Step 5

Peel and half a peeled avocado, the yogurt, and the juice from 2 limes into a jug and whizz with a stick blender until silky.

Step 6

• Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges, and add to the bowl. Scoop and dot over curls of avocado, peel the cucumber into ribbons, and finely slice half a chilli, then scatter both over the top.

Step 7

Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through.

Step 8

• Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli, and sprinkle over the top along with the halved cherry tomatoes, then toss everything together.

Step 9

• Serve with dollops of yogurt.