Mexican Chipotle Chilli Bowls

Thu, 16 November 2017

Ingredients:

Chilli:

- 250g dried green lentils

- 400g tin black beans or kidney beans

- 70g chipotle chilli paste

- 1 tbsp smoked paprika

- 1 tbsp cumin

- 1 tbsp ground coriander

- 1 red chilli, finely diced

- 1 tsp Marmite - trust me!

- 2 onions, finely diced

- 2 bell peppers, finely diced

- 300g mushrooms, finely diced

- 2x 400g tins chopped tomatoes

- 3 cloves garlic

- Juice of 1 lime

 

Potatoes:

- 4 sweet potatoes, cubed

- 1 tbsp oil

- 1/2 tsp smoked paprika

- Salt and pepper

 

To serve:

- Avocado

- Tomatoes

- Fresh coriander

- Sour cream or nutritional yeast for vegans

- Tortilla chips

- Red cabbage

- lime wedges

- Lettuce

 

Method:

In a large saucepan, cook the green lentils for 15-20 mins, bringing to the boil and allowing simmering until tender, drain and setting aside.

Fry onions, mushrooms and peppers in a little oil for 2-3 mins, add garlic, red chilli and spices and cook for a further minute.

Add the lentils and drained beans along with the chilli paste and Marmite before pouring over the chopped tomatoes. Top up with water if necessary.

Cook for 15-20 minutes until the sauce has reduced and thickened.

While you wait, toss the cubed sweet potatoes in oil and smoked paprika, season and place on a baking tray. Bake at 180C for 15-20 minutes.

To build your bowl, build a base with lettuce, sweet potato cubes and chilli and top with sliced avocado, sliced tomatoes, sliced red cabbage, coriander, sour cream, tortilla chips and a squeeze of lime.