15 min Prep, 35 min Cook
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.
- Ingredients – Vegan Chilli Recipe:
- Ingredients – Guacamole:
- Method –Vegan Chilli:
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.
- Method – 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.
Serving Size 31633 g
|Amount Per Serving|
|Calories 41399.3 cals||2070%|
|% Daily Value*|
|Kilojoules 173644.8 kJ||2070%|
|Fat 505.8 g||778%|
|Sodium 34947 mg||1519%|
|Carbohydrate 4792.8 g||1598%|
|Protein 2876 g||5752%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|