SIMPLE VEGETARIAN CHILLI

Disclaimer: this is a VERY mild chilli! If you want to crank up the heat, add more dried chilli, slice up a real chilli/s and/or add some cayenne pepper to the mix. I opted for a milder dish as my husband is very slowly coming around to chilli, however it can only be consumed in very mild quantities. If opting for a hotter version add a dollop or two per serve of natural yoghurt on top of the chilli. I love using potato instead of starchy white rice or tortillas. 

INGREDIENTS

Chilli

• 2 medium (500g) sebago potatoes, peeled & diced into 3cm pieces
• 2 medium (700g) sweet potatoes, peeled & diced into 3cm pieces
• 1 tablespoon extra virgin olive oil 
• 1 medium red onion, finely chopped
• 1/4 teaspoon - 1 teaspoon dried chilli flakes
• 1 large garlic clove, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 350g passata
• 1 x 400g tin red kidney beans, drained & rinsed
• 1 x 400g tin five bean mix, drained & rinsed

Salad

• 2 medium tomatoes, finely chopped
• 1/2 continental cucumber, finely chopped
• 2 handfuls mixed lettuce, roughly chopped
• 1 medium avocado, diced into small pieces
• the juice of 1 lime 
• Optional- a few tablespoons of coriander, finely chopped

COOKING 

1. Bring a large saucepan half filled with cold water to the boil, covered. Add the two types of potato and cook, lid half on, for 10 minutes. Drain the cooked potato under cold water. Return the saucepan to the stove.

2. Meanwhile, prepare the salad by combining all the ingredients in a medium bowl and toss well. 

3. Stir the oil in the now empty potato saucepan, swirling to coat. Add the onion, chilli, garlic, spices and a pinch of ground black pepper & sea salt. Stir for 2 minutes or until very fragrant. 

4. Add the passata, beans and 1 cup of water to the pan and bring to the boil. Once boiled, lower to a simmer and return the potato to pan. Leave to warm for one minute, then remove from the stove. 

Divide the chilli into four bowls and serve alongside the salad. Add a dollop of natural yoghurt or a tablespoon of reduced-fat grated cheese to each bowl if desired. 

Serves / 4 

Total Prep time / 15 minutes 

Total Cooking time / max 25 minutes 

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