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Warming Vegan Chilli Recipe with Guacamole

Vegan Chilli Recipe, hearty vegan recipes, michaella's kitchen

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 – Serves 4

1 medium onion
2 garlic cloves
1 and 1/2 sweet potatoes
2 yellow peppers
2 medium carrots
1/2 red chilli
400 grams tin of kidney beans
240 grams drained weight tin of sweet corn
400 grams tin of chopped tomatoes
1 tablespoon of olive oil
1/2 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 and 1/2 cup of water

Ingredients – Guacamole – Serves 4

2 ripe avocados
2/3 red onion
juice of 1/2 lime
1 sprig of fresh coriander

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.

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