Vegetarian chilli with guacamole

Vegetarian chilli with guacamole

A wholesome vegetarian meal if you are looking to try something new!

TOTAL TIME 45minutes | SERVES 4

INGREDIENTS

• 2 celery stalks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 yellow bell pepper, deseeded and chopped
• 1 red bell pepper,  deseeded and chopped
• 2 fresh red chillies, finely chopped
• 1 tbsp smoked paprika
• 3 garlic cloves, minced
• 2 tsp ground coriander
• 2 tsp fresh oregano leaves
• 2 cups vegetable stock
• 400 g 70% dark chocolate, grated
• 400 g tinned four-bean-mix, grain and rinsed
• 1 tbsp sugar
• ¾ cup finely grated mature cheddar cheese
• 156 g blue corn chips or any corn chips of you prefer

GUACAMOLE

• 500 g avocados
• Juice of 1 lime

METHOD

WASH celery stalk well and remove the leafy tip, reserve. Chop celery into 1cm pieces.

HEAT oil in a large pot over a medium heat. Cook celery, onion and peppers, stirring for 5 minutes or until softened. Add chilli, paprika, garlic, coriander and oregano, cook stirring for 1 minute or until fragrant. Add stock and tomatoes and bring to a simmer. Simmer, uncovered, stirring occasionally, for 10 minutes or until thickened. Add chocolate, beans and sugar, cook, stirring, for 5 minutes until dark and glossy. Season well to taste.

GUACAMOLE

REMOVE seeds from the avocado and mash the flesh with the lime juice until smooth. Season well to taste.

TO SERVE

SERVE chilli topped with cheddar and reserved leaves, guacamole and corn chips.

Print Recipe

Vegetarian chilli with guacamole

Serves: 4

Total Time: 45 minutes

Ingredients

• 2 celery stalks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 yellow bell pepper, deseeded and chopped
• 1 red bell pepper,  deseeded and chopped
• 2 fresh red chillies, finely chopped
• 1 tbsp smoked paprika
• 3 garlic cloves, minced
• 2 tsp ground coriander
• 2 tsp fresh oregano leaves
• 2 cups vegetable stock
• 400 g 70% dark chocolate, grated
• 400 g tinned four-bean-mix, grain and rinsed
• 1 tbsp sugar
• ¾ cup finely grated mature cheddar cheese
• 156 g blue corn chips or any corn chips of you prefer
• GUACAMOLE
• 500 g avocados
• Juice of 1 lime

Instructions

1

Wash celery stalk well and remove the leafy tip, reserve. Chop celery into 1cm pieces.

2

Heat oil in a large pot over a medium heat. Cook celery, onion and peppers, stirring for 5 minutes or until softened. Add chilli, paprika, garlic, coriander and oregano, cook stirring for 1 minute or until fragrant. Add stock and tomatoes and bring to a simmer. Simmer, uncovered, stirring occasionally, for 10 minutes or until thickened. Add chocolate, beans and sugar, cook, stirring, for 5 minutes until dark and glossy. Season well to taste.

For the Guacamole

3

Remove seeds from the avocado and mash the flesh with the lime juice until smooth. Season well to taste

To serve

4

Serve chilli topped with cheddar and reserved leaves, guacamole and corn chips.

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ALSO SEE: Mexican braised pork shoulder with oranges and chilli

Mexican braised pork shoulder with oranges and chilli

Feature image: Aremedia