Lentil & bean chilli with guacamole
This warming chilli is delicious topped with a mound of guacamole. You could stretch this recipe to serve six people by serving with some of my coriander & lime quinoa or cauliflower rice (both recipes in the book). Swap the kidney beans for black beans, or indeed any type of beans, and amp up the cayenne pepper if you like.
SERVES 4
1 tbsp ghee
2 onions, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano or thyme
1 large red pepper, deseeded and diced
2 carrots, diced
2 x 400g tins of chopped tomatoes
250ml stock/bone broth (p. 278) or water
2 handfuls of fresh coriander, stalks and leaves finely chopped
2 x 400g tins of kidney beans, drained and rinsed
2 x 400g tins of lentils (Puy, brown or green), drained and rinsed
juice and grated zest of 1 lime
SPICES
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
½ tsp cayenne pepper
GUACAMOLE
1 large avocado
juice of 1 lime
4 spring onions, sliced
1 garlic clove, finely chopped
sea salt and black pepper
TO SERVE (OPTIONAL)
1 handful of grated Cheddar
a dollop of soured cream or natural yoghurt
1 Melt the ghee in a wide, deep pan, add the onions and fry on a medium heat for 4 minutes. Add the garlic, dried herbs and spices and fry for a further minute.
2 Add the red pepper and carrots and cook for 5 minutes, stirring occasionally and adding a splash of water if it starts to stick.
3 Add the tinned tomatoes, stock and the coriander stalks. Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, uncovered, until reduced and thickened.
4 Meanwhile, prepare the guacamole by scooping out the avocado flesh into a bowl, roughly mashing and then stirring in the other ingredients, seasoning with salt and pepper to taste.
5 Turn up the heat, add the kidney beans and lentils to the pan and cook for a final 4 minutes and season to taste. Remove from the heat and divide between serving bowls. Add the lime juice, season to taste and top each bowl with a generous spoonful of guacamole and chopped coriander leaves. Serve with the grated cheese and some soured cream or yoghurt sprinkled with the lime zest.