Wednesday, 9 March 2016

Chilli Without Carne & The Perfect Guacamole

Made this chilli today and I can safely say it was one of the best dishes I have ever cooked! It reminds me so much of a Mexican dish called "mole" which of course is made with chicken but still, the sauce was similar enough and it was extremely tasty.

This dish is also a great option to make in bulk and freeze it. You can then take out a night before and serve with some rice and you have a delicious and healthy dinner. It would also be amazing with a roasted potato. Yummy!

Ingredients: (serves 4)

1 sweet potato peeled and chopped in cubes
1 can red kidney beans
500ml passata sauce
1 onion chopped
1 red pepper chopped
1 yellow pepper chopped
1 spicy chill (optional)
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon of tomato paste
25 grams of chilli chocolate (you can replace for dark chocolate)
1 teaspoon chipotle paste
1 teaspoon cinnamon
1 vegetable stockcube

Pre-heat oven at 150 degrees celcius

1. In a saucepan sauté the potato, onion and peppers for about 6 minutes
2. Add passata, all spices and crumble the vegetable stock into the sauce
3. Add the beans
4. bring it to the boil
5. Cover up and cook in the oven for 1 hour

I served with some brown rice and some guacamole.

To make guacamole:

1 comment:

  1. Hi Ursula. At what point should the chocolate be added? Before it goes in the oven, or once it's finished cooking?