Chia Chilli

Serves 

2 + leftovers

Prep Time

20 minutes   

Cooking Time

60 minutes  

Prep Tips

Option to use different beans, use squash instead of sweet potato, add in sweet corn and jalapenos…experiment!

For bigger appetites, add a grain eg brown rice or even quinoa

If you are short on time, simply slice or smash the avocado instead of making a guacamole. Also a dollop of thick Greek yoghurt works well 😉

This makes a fab lunch cold the next day served inside lettuce wraps OR add a little stock and you have a nice bowl of soup! 

Nutritional Nugget

Chia seeds provide a source of plant-based omega 3 which makes this a fab supper for vegans and vegetarians. 

Equipment

Deep Pan, blender, bowl

Ingredients 

• 2 red onions, chopped

• 3 plump garlic cloves

• 250g sweet potato

• 1 tbsp coconut oil or olive oil

• 250ml Marigold Bouillon stock

• 2 tsp ground cumin

• 1 tsp dried oregano

• 2 tsp ground coriander

• 2 fresh chillies or 1-2 tsp hot chilli powder (to taste)

• 1 red pepper, diced

• 1 can (400g) of chopped tomatoes

• 1 x 400g can of mixed beans

• 2 tbsp tomato purée

• 1 tbsp tamari

• 100g mushrooms, chopped

• 4 tbsp chia seeds

•  2 tbsp almonds, chopped

• 1 lemon, juiced

• A handful of fresh coriander and parsley, chopped

• Pinch of salt and pepper 

For the guacamole – optional 

• 1 large ripe avocado, roughly mashed

• Juice of ½ lime

• 1 large ripe vine tomato, seeded and finely diced 

• ¼ red onion, finely chopped 

• A small handful of fresh coriander, finely chopped 

• ¼ fresh red chilli, seeded and finely chopped

• Salt and pepper 

Method 

1. Peel the red onion and sweet potato and roughly cut into chunks. Place in a blender along with 3 peeled cloves of garlic. Whizz to coarsely chop. (This gives great texture to the chilli).

2. Melt coconut oil in a deep pan. Gently brown the chopped onion, garlic and sweet potato mixture for about 3-4 mins.

3. Make up the stock mixing the boiling water and bouillon powder together and set aside

4. Add the dried spices and fresh chilli and stir for 2 mins but be careful not to burn them.

5. Add the red pepper, tomatoes, beans, stock, tomato purée, tamari and mushrooms. Cook for about 15-20 mins until the sauce thickens

6. Meanwhile prepare the guacamole, placing all ingredients in a bowl and mix well. 

7. Add the chia seeds to the chilli, stir well and leave on a low heat for 10 minutes 

8. Just before serving, add squeezed lemon juice and fresh herbs. Serve with sprinkling of chopped almonds plus a large spoonful of guacamole. Enjoy!