Quick oven baked vegetable chilli

I love this easy, hearty and delicious recipe for quick oven baked vegetable chilli. Healthy yet satisfying and a real crowd pleaser!


INGREDIENTS

FOR THE CHILLI

  • 1 Red onion, peeled and finely chopped
  • 2 Garlic cloves, peeled and finely sliced
  • Whole bunch of coriander, roughly chopped
  • 2 Purple carrots (or any other colour), peeled and cut into ½cm pieces
  • 1 Sweet potato, peeled, cut into 1.5 cm chunks and cooked for about 10 minutes or until they have soften a bit
  • 1 Sweet pointed pepper or red bell pepper, washed, de-seeded and chopped into 1cm pieces
  • 50g Butternut squash, peeled, cut into 2cm pieces and cooked for about 10 minutes or until they have soften a bit
  • About 200g mixed beans (I use Waitrose dried 10 bean mix – soaked and cooked but use any kind you like; pinto, kidney, chickpeas, they all work)
  • 40g Quinoa, cooked
  • 400 ml Passata or 1 tinned tomatoes
  • 1 Tsp. Paprika
  • 1 Tsp. Smoked paprika
  • 1 Tsp. Cinnamon
  • 2 Tsp. Cumin seeds, crushed (or ground cumin)
  • Salt
  • Pepper
  • Tortilla chips
  • A little (cheddar) cheese, grated

FOR THE GUACAMOLE

  • 4 Ripe avocado’s
  • A small handful cherry tomatoes, chopped
  • 2 Garlic clove, finely chopped
  • 1 Lime, juiced
  • 1 Tbsp. Yoghurt
  • 2 Tbsp. Chopped coriander
  • Salt
  • Pepper

FOR THE SOUR CREAM

  • 6 Tbsp. Yoghurt
  • 6 Tbsp. Single cream
  • ½ Lemon, juiced
  • Salt
  • Pepper

DIRECTIONS

  1. Sprinkle half of the spices on the sweet potato and butternut squash and roast for 5-10 minutes or so on 200c until golden and a little crispy
  2. Meanwhile, fry the onion until translucent, add in the garlic, coriander, pepper and carrots
  3. Add in the sweet potato and butternut squash, quinoa, the passata or tinned tomatoes, the rest of the spices and let simmer with the lid on for about 10 minutes. Stir every now and then to ensure it doesn’t stick to the pan or burn
  4. Transfer to a oven proof bowl and bake at 170c for about 15-20 minutes
  5. Stick in the tortilla chips, top with grated cheese and bake for another 10 minutes. Keep an eye on the tortilla chips as these can burn quite easily
  6. Meanwhile, chop up the avocados and mix with the rest of the guacamole ingredients. Add in tomatoes or onion if you like
  7. Serve with a good dollop of guacamole, sour cream and a little extra cheese
  8. Enjoy!

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