Staple Supper: Chilli with Guacamole and Tortilla Chips
Chilli with guacamole and nachos.jpg

This hearty chilli is a slight perversion of a Jamie Oliver recipe and is one of my favourite midweek meals, especially as the weather begins to cool. It is super versatile and can be paired with rice, potato wedges or layered on top of nachos with all the trimmings but the way I like it best is topped with guacamole and sprinkled with tortillas. This makes for a filling and sinless mid-week meal. It also keeps brilliantly so you can pop it in the fridge for a quick meal later in the week or freeze it in portions for when you’re too busy/lazy to cook.

Ingredients:

Makes approximately 10 servings for the chilli and 4 for the guacamole

For the chilli:

  • 2 medium onions 
  • 4 cloves of garlic 
  • 1 medium leek 
  • 1 long fresh red chilli 
  • 2 tbsp olive oil 
  • 2 tbsp ground cumin 
  • 2 tbsp ground coriander 
  • 2 tbsp smoked paprika 
  • 1 tsp ground cinnamon 
  • 2 tbsp dried oregano 
  • ¼ tsp freshly grated nutmeg 
  • 2 tbsp tomato purée 
  • 1x 400g tin of green lentils
  • 2x 400 g tins of red kidney beans 
  • 2x 400 g tins of black beans 
  • 2x 400 g tins of chopped tomatoes 
  • 2x tbsp soy sauce
  • 1x cup dry textured vegetable protein (TVP)/vegetarian mince (optional)
  • 1 litre vegetable stock/bouillon

For the guacamole:

  • 1x ripe avocado
  • 1x medium heat chili
  • ½ medium sized onion
  • 1 clove of garlic
  • Juice of 1 lime
  • 1 tsp salt
  • ½ tbsp olive oil
  • ½ small bunch coriander

     

Preparation time:

Chilli: 25 minutes

Guacamole: 10 minutes

Cooking Time:

1 hour

 

Method:

Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli and place into a big soup pot over a medium heat with the oil. Fry for about 5 minutes. 
Add the spices, dried herbs and grated nutmeg, then fry for 2 minutes. Stir in the tomato purée and cook for a further 2 minutes.
Stir in the drained lentils & beans, chopped tomatoes, soy sauce and TVP/veg mince (if using) and stir thoroughly. Then pour in your veg stock or bouillion half a litre at a time and gauge the thickness. I like my chilli to be quite thick so rarely use the full litre but do keep in mind that the TVP will absorb water so add a little extra if you are unsure. Then bring it to the boil and reduce to a low heat and let it simmer for 45 minutes or so. If you can leave it for longer do as it will only taste better! 
Time to make the guac: De-stone and scoop out your avocado and plonk it in a blender with the trimmed chili and loosely chopped onion. Add all the other ingredients and blend them until smooth. And you’re done!
Now ladle out your piping hot chilli into bowls, whack a big dollop of guac on the top and crumble a handful of tortilla chips over everything. Get stuck in and definitely go back for seconds!