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Black Bean Chilli with Avocado Sauce & Quick Pickled Onion
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Black Bean Chilli with Avocado Sauce & Quick Pickled Onion

1 godz. 10 minPorcje: 4Nutri-Score A€€
od @georgieeats1 importugotowano 0 razy
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Składniki

4 osoby
  • red wine vinegarSpiżarnia60 ml
  • caster sugarSpiżarnia8 g
  • red onion (very finely sliced)Warzywa i owoce0,5 kawałki
  • sweet potato (cubed)Warzywa i owoce2 kawałki
  • olive oilSpiżarnia30 ml
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce4 kawałki
  • tomato pureeSpiżarnia30 g
  • smoked paprikaPrzyprawy3 g
  • ground cuminPrzyprawy5 g
  • ancho chilli pasteSpiżarnia25 g
  • chopped tomatoes (canned)Spiżarnia400 g
  • black beans (drained and rinsed)Spiżarnia700 g
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g
  • chilli flakes (to serve)Przyprawy2 g
  • fresh coriander (to serve)Warzywa i owoce15 g
  • avocado (large)Warzywa i owoce1 kawałek
  • vegan yoghurtNabiał50 g
  • lime (juiced)Warzywa i owoce1 kawałek
  • coriander (for the avocado sauce)Warzywa i owoce15 g
  • jalapenosWarzywa i owoce30 g

na porcję

Wartości odżywcze

359kcal

Węglowodany
53 g
Białko
12 g
Tłuszcz
11 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Rondel
  • Garnek żeliwny
  • Blender kielichowy

krok po kroku

Przygotowanie

  1. Preheat the oven

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

  7. Make the avocado sauce

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

  8. Serve

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