Veggie Chilli with Avocado Dip
Preparation time: 1 hour
Serves: 6
Nutrition: Per serving
Energy
642 Kcal
Fat
20g
Saturates
3.8g
Sugars
19g
Salt
0.64g
Spice things up with our UCLP© chilli, full on taste and heart healthy credentials. Provides 4 of your 5-a-day in one serving!
Ingredients
2 red peppers, chopped
2 celery sticks, chopped
1 large sweet potato, cleaned, skin left on and cut into 1cm chunks
3 cloves garlic, crushed
½ - 1 tbsp mild chilli powder
1 tsp cumin seeds or cumin powder
1 tbsp smoked paprika
1 tbsp (approx.7g) cocoa powder
2x 400g can chopped tomatoes
1 tbsp tomato puree
250mls reduced salt vegetable stock
400g can black eyed beans/black beans, rinsed and drained
400g can lentils, rinsed and drained
Large handful fresh coriander
For the Avocado dip
2 avocados, mashed
4 sprigs of coriander
½ lemon, zest and juice
200g Alpro Plain plant-based alternative to Greek-style yogurt
¼ tsp cumin
2 fresh red chillies, finely sliced
Good pinch of black pepper
390g dry brown basmati rice
Method
- In a large heavy based frying pan with a lid, heat the olive oil over a medium heat. Add the onions, peppers, celery, and sweet potato and cook, covered, for 20 minutes.
- Stir in the crushed garlic and dried spices and cook for 2 minutes. Stir in the tomatoes, tomato puree, cocoa powder, 250mls stock and bring to the boil. Turn down the heat and simmer uncovered for 20 minutes. Add the beans and lentils and cook for a further 5-10 minutes.
- Cook the rice according to manufacturer's instructions
- To make the avocado dip: chop the coriander leaves and add the zest and juice from half a lemon, then add to the Alpro Plain Greek Style along with the mashed avocados and mix well until it’s smooth. Season with the cumin and pepper, pour into a bowl and garnish with the thinly sliced chillies.
- To serve: add the chopped coriander to the vegetable chilli, then serve with the rice, the Alpro avocado dip and lime wedges.