Tag Archives: avacado

Jun 22 2013

Vegetable Chilli, refried beans, guacamole

Love a veggy chilli, these refrigerate well and are amazingly diverse, eat with rice, jacket potato, mix with some mince or noodles… I will admit the guacamole here wasn’t home made but I discovered vegan guacamole in Sainsburrys, it’s such a rare find I had to try it out. =)

AgfaPhoto

Vegetable Chilli;

  • 1 tin red kidney beans in a chilli sauce
  • 1/2 tin of mixed beans drained
  • 1 red chilli
  • 1/2 tin sweetcorn
  • 1 courgette
  • 1 onion
  • 3 garlic cloves
  • 1 red pepper
  • 6 cherry tomatoes
  • 1/2 tub tomato passata
  • 1 stick celery
  • 1 tbsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tbsp coriander

1. fry garlic, onion, chilli and celery.

2. Add the spices, red pepper, courgette and tomatoes. Fry until you can smell the spices.

3. Add the passata. Bring to boil then simmer until tomatoes begin to break down.

4. Add the beans and sweetcorn. Heat through.

Refried Beans;

  • pinto beans. Soaked.
  • 1 tsp chilli powder
  • 3 cloves garlic
  • 1/2 onion
  • vegan butter
  • salt/ pepper

1. Bring the beans to the boil in a pan with lots of water. Simmer for up to 4 hours until soft. DON’T LET THE BEANS BURN TO THE PAN IT’S REALY GROSS.

2. Add the onions, garlic, chilli powder. Simmer until the onion is soft.

3. Mash or blend to a pulp with the butter and salt/ pepper.

Guacamole;

  • 1 avacado, with skin and stone removed
  • 1 clove garlic
  • 1/2 red chilli chopped finely
  • 1/2 onion chopped finely
  • squeeze lime juice
  • optional drop of vegan milk/ cream

1. Mash or blend avocado and garlic, add cream now if using.

2. Mix in the chilli, onion and lime juice.

3. Refrigerate until serving. This will brown on top but mix it up again to get the bright green back.