Veggie Mixed Bean Chilli with Guacamole

Name: Veggie Mixed Bean Chilli with Guacamole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 tbsp coconut oil; 1/2 small red onion, finely diced; 1/2 yellow pepper, de-seeded and finely diced; 1/2 courgette, finely diced; 3 tsp Cajun spice mix; 1/2 tsp ground cumin; 1/4 tsp ground cinnamon; 1/2 x 400g tin of chopped tomatoes; 4 tbsp tomato puree; 75ml vegetable stock; 1x 400g tin of mixed pulses and beans in water, drained; salt; black pepper; 1 tbsp soured cream; 1 avocado, de-stoned and cut into 1cm dice; 1 shallot, finely diced; 1 clove garlic, crushed; 1 ripe plum tomato, finely chopped; juice of 1 large lime; small handful of chopped coriander leaves and stalks), plus extra for garnish

4 steps

Prep:10minCook:15min

Here's a great recipe for those days when you don't fancy eating meat and want a veggie option. I've got some good news, too... I've decided my seventh book will be a vegetarian cookbook!

Updated at: Thu, 17 Aug 2023 03:49:20 GMT

Ingredients

1 servings

1 Tbspcoconut oil

0.5red onion

small, finely diced

0.5yellow pepper

de-seeded and finely diced

0.5courgette

finely diced

3 tspCajun spice mix

½ tspground cumin

¼ tspground cinnamon

0.5 x 400gchopped tomatoes

tin

4 Tbsptomato puree

75mlvegetable stock

1 x 400gmixed pulses and beans in water

drained

salt

black pepper

1 Tbspsoured cream

1avocado

de-stoned and cut into 1cm dice

chopped stalks, plus extra for garnish

Instructions

Step 1

Melt the oil in a wide non-stick frying pan over a high heat. Add the onion, pepper, courgette, Cajun spice mix, cumin and cinnamon and stir-fry for 2-3 minutes.

Step 2

Add the tomatoes, puree, stock and the tin of mixed pulses and beans and bring to the boil. Cook over a medium to high heat for 6-8 minutes, or until thickened. Season well and remove from the heat.

Step 3

Meanwhile, make the guacamole by mixing all the ingredients in a bowl. Season well.

Step 4

Spoon the chilli into a wide bowl and top with the soured cream. Serve with the guacamole, topped with extra coriander.