Tex Mex Chilli
25 Minutes
4 Persons
1 tbsp olive oil
1 onion, diced
1 pepper (yellow or red), deseeded cut into strips
2 cloves garlic, crushed
1 teaspoon ground cumin
½ tsp chilli powder
¾ tsp smoked paprika
2 tbsp tomato puree
400g tin chopped tomatoes
250ml vegetable stock
400g tin kidney beans, drained
160g pack of Vivera Tex Mex strips
1 tbsp chopped coriander
Basmati rice to serve
Vegan sour cream or yoghurt to serve
Salt and pepper to season
Guacamole (optional):
1 avocado
Juice of ½ lime
½ small red onion, finely chopped
Small handful coriander, leaves picked and finely chopped
½ red chilli (optional), deseeded and finely chopped
Salt and pepper to season
What to do
1. Add the oil to a large saucepan on a medium heat. Fry the onion for about 5 minutes, stirring constantly. Then add the pepper strips and continue to cook for a further 5 minutes.
2. Add the crushed garlic, followed by all the spices. Stir well and cook for about 2 minutes.
3. Add the tomato puree and stir, followed by the chopped tomatoes and the vegetable stock. Bring to a boil, and simmer for about 20-30 minutes, till reduced and thickened.
4. Add the kidney beans, Tex Mex strips and chopped coriander and simmer for another 5-10 minutes.
5. Serve on a bed of basmati rice, with a dollop of guacamole and vegan sour cream. Scatter with a little extra coriander.
Guacamole:
6. Mash the avocado in a bowl with a fork. Add all the other ingredients and mix well. Season to taste.
Bon appetit!
