Warming Vegan Chilli Recipe with Guacamole

One of the reasons why I love the colder months so much is because, like with that whole ‘with great power comes great responsibility’ spiel – with great coldness, comes great cosiness. Woolly sweaters, thick tights, giant scarves, I mean, I’m talking about gloves here people. What better meal to tuck into than this hearty warming vegan chilli recipe – just make sure you don’t spill any of it on your new winter white sweater.

Author:Michaella MazzoniMichaellaMazzoni

Ingredients:

• 1 medium onion
• 2 cloves garlic
• 1 1/2 sweet potatoes
• 2 yellow peppers
• 2 medium carrots
• 1/2 red chilli
• 400 grams tin of kidney beans
• 240 g drained weight tin of sweet corn
• 400 grams tin of chopped tomatoes
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 1/2 cup water
• 2 ripe avocados
• 2/3 red onion
• juice of 1/2 lime
• 1 sprig of fresh coriander

Instructions:

• Finely chop the onions and fry in olive oil on a stove top pan on medium heat until translucent.
• Add the water to the pan.
• Cut the carrots and sweet potatoes into small chunks and add these to the pan.
• Dice the chilli and yellow peppers and add to the pan.
• Lastly, add in the chopped tomatoes, garlic and kidney beans, add the cumin and pepper and stir well.
• Reduce the heat to a low setting and cover the pot with a lid – leave it to simmer for about 30 mins then add the drained sweet corn.
• Leave for a further 5 mins and then serve with wild grain rice, tortilla chips and guacamole.
• After you add the corn to the chilli, make a start on the guacamole.
• Peel and cut the avocados and add to a small mixing bowl. Mash them up with your fork.
• Finely chop the red onions and add to the bowl with the avocados.
• Next, squeeze in the lime juice.
• Lastly, finely chop the fresh coriander and mix well.
• Finish it all off with some boiled rice and tortilla chips.