Category, , DifficultyBeginner

Chilli 3 ways! Here’s a cool recipe on how to make a chilli and serve it 3 different ways to make it more interesting - the idea was to spend less than €10 feed 2 people for 3 different dinners we make a stuffed spicy potato, sweet potato chilli burrito and a 3 bean chilli and couscous.

Yields6 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients
Chilli
 1 tbsp oil
 1 red onion
 4 cloves of garlic
 1 red chilli
 1 red pepper
 2 yellow pepper
 1 courgette
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tsp ground black pepper
 ½ tsp smoked paprika
 1 tsp salt
 2 tins chopped tomato
 1 tbsp maple syrup/ liquid sweetener of choice
 Small bunch coriander
 Juice of 1 lime
 1 tin mixed beans
 1 tin black beans
 1 lime to serve
 300 g wholemeal couscous
Sweet Chilli Burrito Ingredients
 2 large tortilla
 chilli
 couscous
 1 sweet potato
 1 avocado
 ½ lime
 pinch of salt
Loaded Chilli Baked Potatoes Ingredients
 baking potatoes
 pinch of salt
 hummus to serve

1

Preheat the oven to 200 degrees Celcius.

2

Peel and finely chop onion & garlic. Finely chop the chilli (remove the seeds if you like it milder), chop peppers and courgette into thin bite sized pieces.

3

Drain and rinse the beans.

4

Put a wide bottomed non stick pan on high heat. Once its hot add 1 tbsp of oil and fry the chopped onion, garlic, & chilli for 4 mins until they starts to brown.

5

Add chopped peppers and courgette and fry for 5 mins till they start to brown, stir every minute so giving the veg time to brown. If starts to stick add a tsp of water and scrap off the browning to incorporate into the dish.

6

Add the ground cumin, ground coriander, smoked paprika, ground black pepper and salt and cook for 1 minute.

7

Add the chopped tomatoes, the drained and rinsed and the liquid sweetener and mix well. Cook on high heat and bring to the boil, reduce to a simmer stirring occasionally. Roughly chop the coriander (if usings) ensuring to use the stalk (just chop it finely and add). Add the lime juice. Taste and add any more salt, ground pepper, ground chilli or lime juice to your taste. (salt will give more depth of flavour, lime will give more acidity and more liveliness to the dish, black pepper will give a back of the throat hit and the chilli will give it more heat).

8

To cook the couscous fill and boil the kettle. In a medium sized heat proof bowl add the couscous and a pinch of salt, mix and level so the surface of the couscous is flat. Add the boiled water and cover so that its 1 cm over the level of the couscous. Put a lid on it and leave for 5 mins.

9

To serve put the couscous on a large plate with some chilli on top and some sliced avocado on the side with a quarter lime.

Sweet potato burrito (day 2) - You should get 2 servings
10

Preheat the oven to 200 degrees C.

11

Slice 1 sweet potato into thin strips approx 1 cm in width and 1 cm depth and as long as you like them to be. Divide between 2 baking trays and add 1 tbsp of oil and a pinch of salt to each tray and bake for 30-35 mins. Take out and leave to cool.

12

Remove the avocado from the skin and stone and add juice of ½ lime and a pinch of salt and using a fork mix till smooth.

To make your burrito add some:
13

Cooked couscous
Some mashed avocado
Some sweet potato chips
Some cooked chilli
Roll tightly and enjoy

Chilli Bake with crispy or mash potato topping
14

Preheat the oven to 200 degrees C and on a large baking tray add 2 large baked potatoes 1 tbsp of salt onto the tray and roll the potatoes in the salt. The extra salt will help dry out the skin so its crispier. Baking for 35-35 mins until you can comfortably insert a knife all the way through and the potato is soft and cooked,

15

Heat up the left over chilli.

16

Cut a criss cross in the baked potatoes and open them both up. Top with some cooked chilli and some hummus.

 

Ingredients

Ingredients
Chilli
 1 tbsp oil
 1 red onion
 4 cloves of garlic
 1 red chilli
 1 red pepper
 2 yellow pepper
 1 courgette
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tsp ground black pepper
 ½ tsp smoked paprika
 1 tsp salt
 2 tins chopped tomato
 1 tbsp maple syrup/ liquid sweetener of choice
 Small bunch coriander
 Juice of 1 lime
 1 tin mixed beans
 1 tin black beans
 1 lime to serve
 300 g wholemeal couscous
Sweet Chilli Burrito Ingredients
 2 large tortilla
 chilli
 couscous
 1 sweet potato
 1 avocado
 ½ lime
 pinch of salt
Loaded Chilli Baked Potatoes Ingredients
 baking potatoes
 pinch of salt
 hummus to serve

Directions

1

Preheat the oven to 200 degrees Celcius.

2

Peel and finely chop onion & garlic. Finely chop the chilli (remove the seeds if you like it milder), chop peppers and courgette into thin bite sized pieces.

3

Drain and rinse the beans.

4

Put a wide bottomed non stick pan on high heat. Once its hot add 1 tbsp of oil and fry the chopped onion, garlic, & chilli for 4 mins until they starts to brown.

5

Add chopped peppers and courgette and fry for 5 mins till they start to brown, stir every minute so giving the veg time to brown. If starts to stick add a tsp of water and scrap off the browning to incorporate into the dish.

6

Add the ground cumin, ground coriander, smoked paprika, ground black pepper and salt and cook for 1 minute.

7

Add the chopped tomatoes, the drained and rinsed and the liquid sweetener and mix well. Cook on high heat and bring to the boil, reduce to a simmer stirring occasionally. Roughly chop the coriander (if usings) ensuring to use the stalk (just chop it finely and add). Add the lime juice. Taste and add any more salt, ground pepper, ground chilli or lime juice to your taste. (salt will give more depth of flavour, lime will give more acidity and more liveliness to the dish, black pepper will give a back of the throat hit and the chilli will give it more heat).

8

To cook the couscous fill and boil the kettle. In a medium sized heat proof bowl add the couscous and a pinch of salt, mix and level so the surface of the couscous is flat. Add the boiled water and cover so that its 1 cm over the level of the couscous. Put a lid on it and leave for 5 mins.

9

To serve put the couscous on a large plate with some chilli on top and some sliced avocado on the side with a quarter lime.

Sweet potato burrito (day 2) - You should get 2 servings
10

Preheat the oven to 200 degrees C.

11

Slice 1 sweet potato into thin strips approx 1 cm in width and 1 cm depth and as long as you like them to be. Divide between 2 baking trays and add 1 tbsp of oil and a pinch of salt to each tray and bake for 30-35 mins. Take out and leave to cool.

12

Remove the avocado from the skin and stone and add juice of ½ lime and a pinch of salt and using a fork mix till smooth.

To make your burrito add some:
13

Cooked couscous
Some mashed avocado
Some sweet potato chips
Some cooked chilli
Roll tightly and enjoy

Chilli Bake with crispy or mash potato topping
14

Preheat the oven to 200 degrees C and on a large baking tray add 2 large baked potatoes 1 tbsp of salt onto the tray and roll the potatoes in the salt. The extra salt will help dry out the skin so its crispier. Baking for 35-35 mins until you can comfortably insert a knife all the way through and the potato is soft and cooked,

15

Heat up the left over chilli.

16

Cut a criss cross in the baked potatoes and open them both up. Top with some cooked chilli and some hummus.

Easy Vegan Chilli 3 Ways

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