Chilli Non-Carne with Avocado Dip
This veggie version of an old favourite has a magic twist – a dollop of peanut butter, which gives it a rich, subtle taste. It's even better served with a dollop of Guacamole (avocado dip) which is quick and easy to make (see below) or available from all supermarkets in tubs in the fridge section.
This recipe forms the basis of several other favourite dishes: lasagna; spaghetti Bolognese; Shepherdess Pie and Coconut Curry – all you really need to do is substitute different herbs or spices! Check out: http://www.viva.org.uk/guides/martinguide.htm#spaghettibolognese
2 tbsp sunflower oil
1 large onion, chopped
3 cloves garlic, crushed
½ red pepper, chopped
1 medium courgette, chopped in half lengthways, then sliced
100g/4oz mushrooms, chopped
225g/8oz veggie mince – sold in the freezer of most supermarkets and health food shops) (Realeat; Fry's; Redwood's and Asda own brand all vegan)
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
½-1 tsp chilli powder (or less to taste)
1 tsp paprika
1 tsp cumin
1 tbsp peanut butter
100g/4oz sweetcorn, rinsed and drained
100g/4oz kidney beans, rinsed and drained – if using tinned
225g/8oz long grain rice (10-11 minutes white, 20-30 brown)
Guacamole - Avocado Dip
1 large or 2 small ripe avocados
Few drops of fresh lime juice, to taste
½ clove garlic, crushed – or more to taste
- Peel and mash avocado.
- Add a little garlic and lime juice and salt - too much garlic can kill the taste of the avocado, so adjust carefully.
- Also great as a snack with taco chips!
- In a medium-large saucepan, fry onion and red pepper in oil until soft.
- Add garlic, courgette and mushrooms and cook till mushrooms are golden brown.
- Add mince and spices and fry 4-5 minutes, stirring constantly. (If mixture sticks, add some of tinned tomato juice.)
- Add tinned tomatoes, purée and peanut butter to chilli, stir well and simmer for 10 minutes over a low heat.
- Meanwhile, make avocado dip.
- Add sweetcorn and kidney beans to chilli and cook for a further 2-3 minutes.
- Serve chilli on a bed of rice or baked potato with a dollop of avocado dip on side.