Vegan Loaded Chilli Fries
A naughty but nice sharing kinda dish, perfect for weekend feasting. This vegan chilli is awesome, but even better when loaded onto oven fries and topped with our delicious avo salsa and firey jalapenos. Please give it a try and spice up your Veganuary!
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 220°C/200°C fan. Place a large pan on the stove on a medium heat and add olive oil. Once hot add the red onions, a large pinch of salt and allow the onions to sweat, with a lid on for 6-8 minutes. Now add the chopped garlic cloves, hot smoked paprika, ground cumin and the finely chopped mushrooms. Cook for a further 6-8 minutes to allow the mushrooms to wilt and sweat, leave the lid off this time.
Step 2
Next into the pan now goes the tomato puree, stir well and cook for a further few minutes before pouring in the chopped tomatoes, drained kidney beans and drained green lentils. Fill the tomato tin with water, swoosh it around and pour in the liquid. Bring to a simmer and allow to slowly bubble away for 25 minutes. Stir 2-3 times while the beans cook to prevent any sticking.
Step 3
Lay the oven fries onto the tray in an even layer and place into the oven for 20-25 minutes until golden.
Step 4
Make the avocado salsa by placing the chopped (ripe) avocados into a small mixing bowl with the chopped tomatoes before adding ground cumin, pinch of salt, chopped coriander and the lime juice. For an extra kick, you could also add the chopped jalapeños chillies if you wish.
Step 5
Once the fries are golden and crispy, remove them from the oven and tip onto a large serving platter or bowl (this can be split between 4 bowls if you aren't in the mood to share!). Taste the bean chilli and check if it needs an extra pinch or salt or twist of pepper. Load the chilli onto the fries, dot around the avo salsa and scatter over the remaining coriander. If using, add a few spoonfuls of the vegan yoghurt and extra jalapeños.
- Ingredients
- Based on 4 servings
-
2 Tomatoes, diced 2x Sainsbury's Tomatoes Loose -
1.5 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
3 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
2 tsp Hot Smoked Paprika 1x Sainsbury's Hot Paprika 44g -
400g Tinned Tomatoes 1x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g -
2 Ripe Avocado, peeled, de-stoned and chopped 2x By Sainsbury’s Medium Ripe & Ready Avocado -
30g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime 1x Sainsbury's Limes -
500g Mushrooms, roughly chopped 1x Sainsbury's Closed Cup White Mushrooms 500g -
400g Kidney Beans, drained 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
4 tbsp Vegan Yoghurt 1x Alpro Plain No Sugars Soya Dairy Free Yoghurt Alternative 500g -
4 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic -
400g Green Lentils, drained 1x Sainsbury's Green Lentils In Water 400g (265g*) -
2 tbsp Jalapeños, drained 1x Sainsbury's Sliced Green Jalapeños 200g (90g*) -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
900g Oven Fries 1x Sainsbury's Super Crispy Skin On Chips 900g -
2 Red Onion, peeled and chopped 2x Sainsbury's Red Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g