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Chilli Non-Carne with Avocado Dip Martin Shaw Cooks Veggie
Serves 4

This veggie version of an old favourite is even better with a dollop of Guacamole (avocado dip) which is quick and easy to make (see below) or available from all supermarkets in tubs in the fridge section.

• 2 tbsp sunflower oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• ½ red pepper, chopped
• 1 medium courgette, chopped in half lengthways, then sliced
• 100g/4oz mushrooms, chopped
• 225g/8oz veggie mince (eg Realeat Vegemince in the freezer of most supermarkets and health food shops)
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp chilli powder (or less to taste)
• 1 tsp paprika
• 1 tsp cumin
• 1 tbsp peanut butter
• 100g/4oz sweetcorn, rinsed and drained
• 100g/4oz kidney beans, rinsed and drained - if using tinned
• 225g/8oz long grain rice (10-11 minutes white, 20-30 brown)
• Avocado Dip
• 1 large or 2 small ripe avocadoes
• Few drops of fresh lime juice, to taste
• Half clove garlic, crushed - or more to taste
• Salt

1. Peel and mash avocado.
2. Add a little garlic and lime juice and salt - too much garlic can kill the taste of the avocado, so adjust carefully.
3. Also great as a snack with taco chips!

Chilli

1. Put on pan of water for rice.
2. Cook brown rice if using - otherwise, start it a bit later.
3. Fry onion and red pepper in oil until soft.
4. Add garlic, courgette and mushrooms and cook till mushrooms are golden brown.
5. Add mince and spices and fry 4-5 minutes, stirring constantly. (If mixture sticks, add some of tinned tomato juice.)
6. Cook white rice for 10-11 minutes, or according to instructions
7. Add tinned tomatoes, purée and peanut butter, stir well and simmer for 10 minutes over a low heat.
8. Meanwhile, make avocado dip.
9. Add sweetcorn and kidney beans to chilli and cook for a further 2-3 minutes.
10. 1 Drain rice and rinse carefully.
11. 1 Serve chilli on a bed of rice with a dollop of avocado dip on side.