Mexican (meat-free) Chilli
Serves 2-4. Prep/cook time 20 mins
- In a deep pan add 2 tabs olive oil and 1 red onion roughly chopped with 1 yellow pepper roughly chopped. Fry gently until golden and soft.
- While that's cooking, rough chop or blitz 8-10 mushrooms. Add these and 2-3 cloves garlic roughly chopped and fry for another 1-2 mins or until the mushrooms are cooked.
Ingredient list:
2 tabs olive oil
1 onion roughly chopped
1 Yellow Pepper roughly chopped
2-3 cloves garlic roughly chopped
1/2 can of chopped tomatoes
2-3 tabs. tomato paste
1/2 teas. ground cumin
1 teas. chipotle paste
1 teas. cacao powder (optional)
pinch of salt to season
juice of 1 lime
8-10 mushrooms, blitzed or roughly chopped
1 tin lentils, drained
1 tin black beans, drained
1 cup frozen sweetcorn
large bunch of chopped coriander
1 avocado, mashed
- Now add 1/2 tin of chopped tomatoes, 2-3 tabs. tomato paste, 1/2 teas. ground cumin, 1 teas. chipotle paste, 1 teas. cacao powder (optional), a pinch of salt to season and the juice of 1 lime. Cook out on a high heat for about 2 mins, stirring often to prevent sticking.
- Now add 1 tin lentils (drained and rinsed), 1 cup frozen sweetcorn, 1 tin black beans (drained) turn down the heat and continue to cook for another 4-5 mins. Add a drop of water if it starts to catch.
- Take off the heat and stir in a large bunch of chopped coriander to finish.
To make the guacamole:
- Mash 1 avocado with ½ lime juice, a pinch of chipotle sauce or tabasco sauce and salt to taste.
- Add finely chopped red onion and fresh tomato (skin only) with a few chopped coriander leaves for max authenticity!
- Serve with brown rice and tortilla chips.