2019-08-01 Eat Well

Bean Chilli, Brown Rice, Cashew Sour

Cream & Guacamole

Recipe / Adam Guthrie

A good, slow-cooked chilli always goes down well and is great for

feeding a crowd. Make a double batch and freeze half for a later

date. It’s also great served on jacket potatoes, in wraps or in tacos.

Serves: 4

Bean Chilli

2 red onions, finely diced

5 cloves garlic, finely chopped

2 red capsicums, thinly sliced

1 tbsp ancho or chipotle chilli

powder

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp smoked paprika

2 tsp dried oregano

2 cinnamon sticks

2 bay leaves

4 × 400g-tins diced tomatoes

650mL jar passata

3 tbsp coconut sugar

3 tbsp vegan Massell Beef Style

stock powder

2 × 400g-tins kidney beans

2 × 400g-tins pinto beans

2 × 400g-tins black beans

¼ cup dark vegan chocolate or

cocoa powder

Cashew Sour Cream

1½ cups cashews (soaked

overnight & drained)

1 cup water

Jui ce 1 lemon

1 tsp salt or more, to taste

Guacamole

2 avocados, peeled & mashed

¼ red onion, finely diced

Juice 2 small limes

1 tomato, diced

1 cup fresh coriander, roughly

chopped

1 tsp red chilli, finely chopped

Pinch salt

2 red chillies, sliced

1 bunch fresh coriander

4 cups cooked brown rice

½ cup sambal oelek (minced

chilli)

1 lime, cut into quarters

Heat large casserole pot or

slow cooker. Add onions, garlic

and capsicum and sauté for a

few mins until softened. Add

chilli powder, cumin, coriander,

paprika, oregano, cinnamon

sticks and bay leaves, followed

by tomatoes and passata,

coconut sugar and stock

powder. Finally, add beans

and chocolate, cover with lid

and simmer on very low heat

for around 3 hours, stirring

occasionally. Taste and season

with salt and pepper, if needed.

For cashew sour cream,

place soaked cashews in

blender with water, lemon juice

and salt. Blend until smooth

and creamy.

For guacamole, place all

ingredients into bowl and mix

well.

Dollop some cashew sour

cream on top of bean chilli,

add sliced red chillies and

place on some fresh coriander

leaves. Place pot of bean

chilli on table with cooked

brown rice, cashew sour

cream, guacamole, sambal,

lime wedges and remaining

coriander leaves for everyone

to help themselves. Spoon

some bean chilli onto plate and

top with all the sides.

Serve this chilli with jacket

potatoes, wraps, or tacos.

gpy

EatWell | 25

EWL026_020-029 CR Slow Cooker Meals-PR.indd 25EWL026_020-029 CR Slow Cooker Meals-PR.indd 25 5/08/2019 2:31:31 PM5/08/2019 2:31:31 PM

BeanChilli,BrownRice,CashewSour

Cream&Guacamole

Recipe/ AdamGuthrie

A good,slow-cookedchillialwaysgoesdownwellandis greatfor

feedinga crowd.Makea doublebatchandfreezehalffora later

date.It’salsogreatservedonjacketpotatoes,in wrapsorin tacos.

Serves: 4

Bean Chilli
2 red onions, finely diced
5 cloves garlic, finely chopped
2 red capsicums, thinly sliced
1 tbsp ancho or chipotle chilli
powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
2 tsp dried oregano
2 cinnamon sticks
2 bay leaves
4 × 400g-tins diced tomatoes
650mL jar passata
3 tbsp coconut sugar
3 tbsp vegan Massell Beef Style
stock powder
2 × 400g-tins kidney beans
2 × 400g-tins pinto beans
2 × 400g-tins black beans
¼ cup dark vegan chocolate or
cocoa powder

Cashew Sour Cream

1½ cups cashews (soaked

overnight & drained)

1 cup water

Jui ce 1 lemon

1 tsp salt or more, to taste

Guacamole

2 avocados, peeled & mashed

¼ red onion, finely diced

Juice 2 small limes

1 tomato, diced

1 cup fresh coriander, roughly

chopped

1 tsp red chilli, finely chopped

Pinch salt

2 red chillies, sliced

1 bunch fresh coriander

4 cups cooked brown rice

½ cup sambal oelek (minced

chilli)

1 lime, cut into quarters

Heat large casserole pot or
slow cooker. Add onions, garlic
and capsicum and sauté for a
few mins until softened. Add
chilli powder, cumin, coriander,
paprika, oregano, cinnamon
sticks and bay leaves, followed
by tomatoes and passata,
coconut sugar and stock
powder. Finally, add beans
and chocolate, cover with lid
and simmer on very low heat
for around 3 hours, stirring
occasionally. Taste and season
with salt and pepper, if needed.
For cashew sour cream,
place soaked cashews in
blender with water, lemon juice

and salt. Blend until smooth

and creamy.

For guacamole, place all

ingredients into bowl and mix

well.

Dollop some cashew sour

cream on top of bean chilli,

add sliced red chillies and

place on some fresh coriander

leaves. Place pot of bean

chilli on table with cooked

brown rice, cashew sour

cream, guacamole, sambal,

lime wedges and remaining

coriander leaves for everyone

to help themselves. Spoon

some bean chilli onto plate and

top with all the sides.

Serve this chilli with jacket

potatoes, wraps, or tacos.

EatWell | 25