Quick Veggie Chilli

Name: Quick Veggie Chilli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 1 Jar Chickpeas, drained (you can also use an equal weight of tinned chickpeas); 1 tin Chopped Tomatoes; 1 stick Celery, finely diced; 3 cloves Garlic, crushed or finely minced; 1 tsp Dried Oregano; 2 tsp Ground Coriander; 1 Carrot, finely diced; 3 tsp Ground Cumin; 0.25 tsp Smoked Paprika; 0.5 tbsp Sugar; 1 tsp Ground Cinnamon; 4 Tortillas Wraps, or cooked rice; 2 tbsp Soy Sauce; 1 Avocado, ripe; 1 Lime; 2 tbsp Olive Oil; 0.5 tsp Cayenne Pepper; Maldon salt, to taste; 1 Red Onion, finely diced; 10g Coriander, chopped

by Izy Hossack

Vegetarian

Gluten Free

4.3

15m prep time

55m total time

Easy level

20 ingredients

Quick Veggie Chilli recipe by Izy Hossack

Chilli is a classic for a reason - packed with flavour and so simple to make with mostly ingredients from the cupboard. This weeknight version is quick and simple - if you don’t have all the spices, just replace them with a packet of fajita seasoning from the supermarket.

Method

Based on 2 servings, adjust as needed.

Step 1

Heat the oil in a large pot over a medium-low heat. Once hot, add the carrot, celery, onion, garlic and a generous pinch of salt. Cook, stirring often, for 15 minutes until the vegetables are softened.

Step 2

Stir in the spices and dried herbs then tip in the chickpeas and their cooking liquid from the tin, the tomatoes, sugar and soy sauce. Stir together then bring up to the boil over a high heat. Turn the heat down and leave to simmer for 15-20 minutes until thickened.

Step 3

Meanwhile, peel and deseed the avocado and place into a blender with the juice of a lime and a pinch of salt. Blend until smooth for an avo crema. Alternatively, do this with a folk, in a bowl for a chunky version.

Step 4

Serve with tortilla wraps heated over a flame or in a dry frying pan until slightly golden, or with cooked rice which you should heat according to the packet instructions. Top with the avocado puree and a little chopped coriander.

Ingredients
Based on 2 servings

1 Jar Chickpeas, drained (you can also use an equal weight of tinned chickpeas) 1 x Bold Bean Co Queen Chickpeas 570g
1 tin Chopped Tomatoes 1 x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g
1 stick Celery, finely diced 1 x Sainsbury's Celery
3 cloves Garlic, crushed or finely minced 1 x Sainsbury's Garlic
1 tsp Dried Oregano 1 x Sainsbury's Oregano 12g
2 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
1 Carrot, finely diced 1 x Sainsbury's Loose Carrots
3 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
0.25 tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
0.5 tbsp Sugar 1 x Sainsbury's White Granulated Sugar 500g
1 tsp Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
4 Tortillas Wraps, or cooked rice 1 x Sainsbury's Mini Tortilla Wraps x8
2 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
1 Avocado, ripe 1 x Sainsbury's Medium Ripe & Ready Avocado
1 Lime 1 x Sainsbury's Limes x1
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
0.5 tsp Cayenne Pepper 1 x Sainsbury's Cayenne Pepper 42g
Maldon salt, to taste 1 x Maldon Sea Salt Flakes 250g
1 Red Onion, finely diced 1 x Sainsbury's Red Onions Loose
10g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g