Mealz Premium: Cook Better, Eat Better, Live Better.
Start your free trial today.
Healthy Eating Classes
Learn cooking and health hacks from professional chefs and nutritionists in our wide range of classes, designed to boost your skills and confidence in the kitchen.
Premium Recipes
Unlock unlimited premium recipes on any device, allowing you to get inspired no matter wherever you are. (modify depending on info re premium recipes)
Cooking Tools
Our range of custom cooking tools make meal planning a breeze, from cooking calendars to shopping list generators.
Access premium content and saved recipes by signing in to your account
Access premium content and saved recipes by signing in to your account
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![]()
Duration:PT50M
Servings:4
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.