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)
  1. Heat the oil in a large heavy-based saucepan over a medium heat

  2. Add the onions and fry for 2-3 minutes, stirring well

  3. Add the pepper and sweet potato and fry for 3-4 minutes

  4. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds

  5. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan

  6. Stir well to combine and season with salt and pepper

  7. 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

  8. Add water if it starts to dry out

  9. Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil

  10. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender

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

  12. Drain the quinoa and put in a large bowl

  13. Set aside to cool for 3-5 minutes, then fluff with a fork

  14. Stir in the avocado, spring onions and coriander

  15. Season with salt and pepper and mix well

  16. Spoon the quinoa onto plates and top with a ladleful of the stew

  17. Serve a dollop of soured cream alongside

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