Vegan chilli
Summary Not available
- 2 tbsp olive oil
- 2 medium onions (sliced)
- 1 yellow pepper (cut into chunks)
- 1 potato (cut into chunks)
- 1 tsp ground coriander
- 1 tbsp plain flour
- 400 g tomatoes (chopped)
- 2 tbsp paste
- 400 g cannellini beans (rinsed and drained)
- 400 g kidney beans (rinsed and drained)
- 1 tsp black pepper
- crème fraîche (to serve (optional))
- 150 g quinoa (rinsed)
- 1 avocado (flesh scooped out)
- 1 lime juice
- 4 spring onions (finely sliced)
- 3 stem fresh coriander (plus extra to garnish)
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
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
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
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
Cut the avocado into chunks and drizzle over the lime juice
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
Spoon the quinoa onto plates and top with a ladleful of the stew
Serve a dollop of soured cream alongside
No extra notes