Veggie Chilli
Author: 
Recipe type: Mains
Cuisine: Mexican
Serves: 2
 
Ingredients
  • 1 tablespoon oil (for the pan)
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 cup passata
  • 200g red kidney beans (half a can)
  • 200g chickpeas (also half a can)
  • Half a big red chilli, chopped
  • 1 teaspoon cayenne pepper (leave out if you don't do chilli)
  • 2 teaspoons paprika
  • Handful of chopped mushrooms (I used about 6 little baby mushrooms)
  • Small handful of grape tomatoes, cut into quarters
  • ½ avocado
  • 2 tablespoons cashew cream
  • Parsley
  • Chilli
  • Sliced kalamata olives
Instructions
  1. Put the olive oil in the pan and get it quite hot. Add the onions and mushrooms and give them a few moments to cook. Then, add the tomatoes, half the chilli (the other half is for sprinkling on top) and garlic and give it another two minutes or so.
  2. Once the onion and mushroom is browned and the tomatoes have broken up a bit, add the passata and stir. Add a touch of water if you think it needs it. Add the beans, cayenne pepper and paprika and let it simmer for about 5-10 minutes.
  3. Serve, and top with half the chilli, olives, avocado, parsley and cashew cream.
  4. I had mine with a side of plain rocket and spinach leaves, and some gluten free corn chips. You could also serve with rice, or in a mountain wrap. I'm having my leftovers for lunch today, and I thought I'd just have them plain!
Notes
Note: I also added a dash of liquid smoke to it - I bought this the other day at the weigh and pay after seeing it in literally ALL the vegan cookbooks, but it is totally not necessary.

Note: Cashew cream is just cashews soaked for a few hours in water, then blitzed with a little water and some lemon juice (and seasoning). You could probably otherwise use tofutti cream cheese or regular sour cream, but I loved the lightness of the cashew cream.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/veggie-chilli/