My veggie chilli with roast avocado and cheesy tortilla chips

I’ve been tweaking this veggie chilli recipe for years and think it’s ready to share.  It goes nicely with some cheesy tortilla chips and roast avocado, which if you haven’t already tried you really, really should as it’s an unexpected treat.  Or alternatively you could have the chilli with rice, pearl barley (low GI option!) or on top of a jacket potato.  It contains the *exciting ingredient* soy sauce, which is great for adding a richness to tomato based sauces.  If you’re feeding kids and don’t think they’ll like chilli, just leave it out.

You can change the veggie chilli in to veggie bolognaise sauce by omitting the kidney beans and instead frying veggie mince with the vegetables.  And of course leaving out the chilli… Hope you like it!  Serves 4 – 6.

Ingredients

For the veggie chilli

Olive oil

2 cloves of chopped/crushed garlic

1 tsp of dried mixed herbs

Approx 8 mushrooms, finely chopped

1 red pepper, finely chopped

1 carrot, finely chopped

1 courgette, finely chopped

1 onion, finely chopped

2-3 tins of chopped tomatoes

2 tins of red kidney beans

Half a tube of tomato puree

2 tablespoons of soy sauce (and possibly more, according to taste!)

3 veggie stock cubes to crumble in

1 red chilli, very finely chopped, or 1/2 – 1 tsp ground chilli, depending on how hot you like it

Salt and pepper

(Optional – a big glug of red wine, added at same point as chopped tomatoes)

For the roast avocado

3 ripish avocados, skin off and cut in to quarters

Sprinkling of cumin seeds

For the cheesy tortilla chips

200g packet of tortilla chips

Grated cheddar cheese

1 tsp pumpkin seeds

Preheat the oven to a hot setting.

Fry the garlic and herbs in the olive oil for a minute and then add all the vegetables.  Once they are tender (approx 10-15 mins) add all the other ingredients and simmer for 10 minutes.  When adding the chilli, keep testing it to see how hot you want it.  Season to taste with salt and pepper.

Meanwhile, put the avocado quarters on to a baking/roasting tray and drizzle over some olive oil and scatter on some cumin seeds.  Roast for approx 15 minutes until the avocado is a little golden.  Then on the rest of the baking tray add the tortilla crisps, top them with the cheese and sprinkle over the pumpkin seeds.  Pop the baking tray back in the oven for about 5 minutes until the crisps are a little golden too.  Serve the cheesy crisps and avocado with the veggie chilli.

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