Chipotle Chilli
Ingredients
- 1-2 tbsp oil
- 1 onion diced
- 2 garlic cloves crushed
- 1 green chilli finely chopped
- 1 celery stick finely diced
- 3-4 mushrooms diced
- 1 can mixed beans drained
Vegetables of your choice, I used:
- 1 small can sweetcorn
- 1 large carrot grated
- 1 courgette grated
- 100g green beans chopped
- Large handful spinach roughly chopped
- 1 can chopped tomatoes or 300ml passata
- 1 tbsp tomato paste
- 1 tsp sun-dried tomato paste
- 150 ml vegetable stock
- 1 tsp paprika
- 1 tsp chipotle flakes
- 1 tsp salt & black pepper
- 1/2 lime, juice of
- 1 tomato diced
To top:
- Bunch fresh coriander chopped
- 1/2 avocado finely diced
- 4 tbsp vegan sour cream see notes
Method
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Heat the oil in a saucepan and add the onion. Sauté for a few minutes until softened before adding the crushed garlic, chilli, celery, mushrooms and drained beans. Allow to cook for 3-4 minutes before adding your vegetables.
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Add the chopped tomatoes or passata with both the regular (1 tbsp) and sun-dried tomato (1 tsp) pastes, stock (150ml) paprika, chipotle flakes (1tsp each) and salt and pepper (1 tsp each). Mix well and simmer for 15-20 minutes on medium heat.
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Once it has reduced and the vegetables have cooked through, add the lime juice and the chopped fresh tomato. Stir it well and it's ready to serve as a main with rice, in tacos or as a jacket potato topping. Fresh coriander is a must-have garnish but diced avocado and vegan sour cream are all delicious extras.
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Perfect for making ahead of time for a quick lunch or dinner, a good source of protein and a great way to use up veg - enjoy!
Recipe Notes
I love the Tofutti Sour Supreme vegan sour cream, it has a great smooth texture and you can't tell the difference from the real thing - the flavour is the perfect balance of tangy and creamy that you're after.
