RECIPES

Vegan chilli

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Vegan chilli

This delicious and healthy vegan chilli recipe gets its smoky flavour from chipotle paste, made from smoked jalapeno peppers. You can use any tins of beans that you like, or even tinned lentils.

This meal provides 501 kcal, 18g protein, 71g carbohydrate (of which 18g sugars), 16g fat (of which 3g saturates), 17g fibre and 1.4g salt per portion.

Ingredients

For the chipotle stew

For the coriander quinoa

Method

  1. Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds.

  2. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper.

  3. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out.

  4. Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender.

  5. Cut the avocado into chunks and drizzle over the lime juice.

  6. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well.

  7. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside.

Recipe Tips

Tip 1: This stew will work well with any canned beans.

Tip 2: If preferred, substitute the quinoa with 200g/7oz rice.

Tip 3: If you can’t find chipotle paste, season the stew with 1 teaspoon of paprika and 2 tablespoons of tomato purée.