Jamie Oliver's 15 Minute Meals: Veggie Chili with Crunchy Tortilla & Avocado Salad
A lighter, brighter version of a comfort food classic
"I love a slow-cooked meat chili but I wanted to write a recipe that was super quick, tasty and gorgeous. So we're off to Mexico for a lighter, brighter veggie chili stew using three different types of chili so it's buzzing but not blowing your socks off. Plus fluffy wild rice in minutes and a stupendous crunchy tortilla salad with my silky Green Goddess avocado dressing." - Jamie Oliver
Veggie Chili with Crunchy Tortilla & Avocado Salad
By Jamie Oliver
Chili & rice:
- 1 dried smoked chipotle or ancho chili
- ½ fresh red chili
- 1 red onion
- 1 tsp sweet smoked paprika
- ½ tsp cumin seeds
- 1–2 garlic cloves
- 1 big bunch of fresh coriander
- Olive oil
- 2 mixed-colour peppers
- 1 x 400 g tin of chickpeas
- 1 x 400 g tin of black beans
- 1 lemon
- 700 mg passata
- 1x 250 g pack of cooked mixed long grain and wild rice
- 4 small corn tortilla wraps
- 2 ripe avocados
- 3 heaped tbsp fat-free natural yoghurt, plus extra to serve
- 2 limes
- 1 romaine lettuce
- ½ a cucumber
- 1 fresh red chili
- 1 handful of ripe cherry tomatoes
Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender
Put the chilies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine.
Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on.
Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.
Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yogurt and the juice from 2 limes into a jug and whiz with a stick blender until silky.
Check and adjust the seasoning of the chili, leave the lid off.
Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl.
Scoop and dot over curls of avocado.
Peel the cucumber into ribbons and finely slice half a chili, then scatter both over the top.
Make a well in the middle of the chili and tip in the rice, then pop the lid on for the last few minutes to warm the rice through.
Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chili and sprinkle over the top along with the halved cherry tomatoes, then toss everything together.
Serve with dollops of yogurt.
Yield: Makes 4 servings