VEGAN CHILI BOWL
This vegan chili bowl is ideal for a 'mexican' dinner with friends! It is full of gorgeous flavors! I like to eat it with some avocado on top, a dollop of our raw mayo, fresh coriander, spring onions or jalapeno and some lime !
Servings 4
INGREDIENTS
CHILI BOWL
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1 large red onion, chopped
- 1 capsicum, cut into pieces
- 1 can black beans, drained and rinsed - (or 1 1/2 cups dry black beans, soaked overnight and cooked)
- 1 can red kidney beans, drained and rinsed - (or 1 1/2 cups dry red Kidney beans, soaked overnight and cooked)
- 1 tbsp tomato paste
- 1 can chopped tomatoes or 4 large fresh tomatoes
- 500 ml tomato passata
- 1 tbsp balsamic vinegar
- 1 bay leave
- 1 ½ tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika (sweet)
TOPPING (per bowl)
- ¼ ripe avocado, cut into pieces
- 1 dollop of our raw mayo or non dairy yoghurt of your choice (we like almond)
- Few pieces of spring onions or jalapeno
- Few fresh coriander leaves
- 1/3 lime, squeezed on top
INSTRUCTIONS
- Heat the olive oil in a large saucepan over medium heat and fry the onion and garlic until softened. Add the tomato paste and stir well for 1 minute and until well combined.
- Add the chopped tomatoes and the capsicum and stir well before adding the passata. Add the passata.
- Add all spices (bay leave, oregano, thyme, paprika, cumin, chili, salt & pepper) and the balsamic vinegar. Stir well and let it simmer for about 5 to 7 minutes.
- Stir in all the beans and let it simmer for another 10 minutes, stirring occasionally.
- Taste and season along your taste with more black pepper, salt and hot chili.
- Take the bay leave out.
- Serve it into bowls and add the avocado, raw mayo (or non dairy yoghurt), spring onions or jalapeno (cut into pieces), fresh coriander leaves. Squeeze some fresh lime on top !