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Black Bean Chilli with Avocado Sauce & Quick Pickled Onion
Hoofdgerecht

Black Bean Chilli with Avocado Sauce & Quick Pickled Onion

1 u 10 minVoor 4Nutri-Score A€€
van @georgieeats1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • red wine vinegarVoorraadkast60 ml
  • caster sugarVoorraadkast8 g
  • red onion (very finely sliced)Groente en fruit0,5 stukken
  • sweet potato (cubed)Groente en fruit2 stukken
  • olive oilVoorraadkast30 ml
  • onion (finely chopped)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit4 stukken
  • tomato pureeVoorraadkast30 g
  • smoked paprikaKruiden en specerijen3 g
  • ground cuminKruiden en specerijen5 g
  • ancho chilli pasteVoorraadkast25 g
  • chopped tomatoes (canned)Voorraadkast400 g
  • black beans (drained and rinsed)Voorraadkast700 g
  • saltKruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • chilli flakes (to serve)Kruiden en specerijen2 g
  • fresh coriander (to serve)Groente en fruit15 g
  • avocado (large)Groente en fruit1 stuk
  • vegan yoghurtZuivel50 g
  • lime (juiced)Groente en fruit1 stuk
  • coriander (for the avocado sauce)Groente en fruit15 g
  • jalapenosGroente en fruit30 g

per portie

Voedingswaarden

359kcal

Koolhydraten
53 g
Eiwitten
12 g
Vetten
11 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Steelpan
  • Braadpan
  • Blender

stap voor stap

Bereiding

  1. Preheat the oven

    • Preheat the oven to 180 °C fan assisted (200 °C / gas mark 6).
    Stap 1

  2. Make the quick pickled onions

    • Combine the red wine vinegar, sugar, water and a pinch of salt in a small saucepan.
    • Bring to a simmer over a medium heat, then add the sliced red onion and stir well.
    • Set aside to pickle while you continue with the recipe.
    Stap 2

  3. Roast the sweet potato

    • Combine the sweet potato, a good drizzle of olive oil and a pinch of salt and black pepper on a baking tray.
    • Mix everything up, then roast until soft all the way through and golden on the edges.
    Stap 3

  4. Fry the aromatics

    • Heat a large pan or cast-iron casserole dish over medium heat and add a good glug of oil.
    • Once hot, add the onion and cook, stirring frequently, until soft and translucent.
    • Stir in the garlic, tomato puree, smoked paprika, cumin, ancho chilli paste and a good pinch of salt, then cook until the spices release their fragrance.
    Stap 4

  5. Add tomatoes and beans

    • Pour the chopped tomatoes and black beans into the pan.
    • Swirl water around the can of chopped tomatoes and add that in too.
    • Give everything a really good stir, then bring to the boil.
    Stap 5

  6. Simmer the chilli

    • Reduce the heat to a simmer and let the chilli bubble gently, uncovered.
    • Cover with a lid and simmer until thickened and reduced.
    • Stir through the roasted sweet potato, then taste and adjust the seasoning.
    Stap 6

  7. Make the avocado sauce

    • Blend the avocado, vegan yoghurt, lime juice, coriander and jalapenos until smooth.
    Stap 7

  8. Serve

    • Serve the chilli topped with the avocado sauce, quick pickled red onion, chilli flakes and fresh coriander.
    Stap 8
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