Vegan Chilli, Avocado “Sour Cream” & Grilled Corn

Name: Vegan Chilli, Avocado “Sour Cream” & Grilled Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 800 g black beans (2 400g cans, drained and rinsed (we love Chantal Organics)); 400 g can chickpeas (drained and rinsed (we love Chantal Organics)); 400 g can chopped tomatoes (we love Chantal Organics); 1 tsp smoked paprika; 1 tsp cumin powder; 1 tsp garlic powder; 1 tsp salt and pepper (to taste); 1 onion (diced); 2 cloves garlic (crushed and finely chopped); 2 tbsp avocado oil with chilli (we love Olivado); 1 tbsp avocado oil with chilli (we love Olivado); 1 cup corn kernels (fresh or canned); 1 clove garlic (crushed and finely chopped); 1/2 tsp smoked paprika; 3/4 cup raw cashews (soaked in filtered water for 2 hours, then drained (we love Alison's Pantry)); 1 avocados (we love NZ Avocado); 1 lime (juice only); 4 tbsp water; Salt and pepper; 2 pouches Brown & Red Rice Infused with Chilli & Garlic (we love SunRice); 1 handful fresh coriander (chopped (we love Superb Herb)); ½ lime (cut in wedges); 1 avocado (sliced (we love NZ Avocado))

Two big bowls of brown chilli with avocado slices on top

Enjoy this winter warmer! This dish is packed with fresh flavour and vegetarian protein.

Print Pin Rate

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner

Servings

Ingredients

For the chilli

800 g black beans 2 400g cans, drained and rinsed (we love Chantal Organics)
400 g can chickpeas drained and rinsed (we love Chantal Organics)
400 g can chopped tomatoes we love Chantal Organics
1 tsp smoked paprika
1 tsp cumin powder
1 tsp garlic powder
1 tsp salt and pepper to taste
1 onion diced
2 cloves garlic crushed and finely chopped
2 tbsp avocado oil with chilli we love Olivado

For the grilled corn

1 tbsp avocado oil with chilli we love Olivado
1 cup corn kernels fresh or canned
1 clove garlic crushed and finely chopped
½ tsp smoked paprika

For the avocado ‘sour cream’

¾ cup raw cashews soaked in filtered water for 2 hours, then drained (we love Alison's Pantry)
1 avocados we love NZ Avocado
1 lime juice only
4 tbsp water
Salt and pepper

To serve

2 pouches Brown & Red Rice Infused with Chilli & Garlic we love SunRice
1 handful fresh coriander chopped (we love Superb Herb)
½ lime cut in wedges
1 avocado sliced (we love NZ Avocado)

Instructions

Make the chilli; Fry onions in a deep frying pan with a drizzle of oil until golden for about 5 minutes. Add garlic, smoked paprika,cumin and garlic powder and continue to cook for 2 minutes. Add the tomatoes, black beans and chickpeas. Season with salt and pepper. Simmer for 10 minutes, stirring every couple of minutes.
Grill the corn: Drain, rinse and pat dry the corn if using canned. Heat a good drizzle of avocado oil in a frying pan over medium high heat. Add the corn, garlic and smoked paprika. Fry for 5 minutes or until corn kernels are starting to char.
Make the vegan “sour cream”: Place the soaked and drained cashews, avocado flesh, lime juice, water, salt and pepper in a blender. Blend until smooth and silky.
Heat the rice according to the instructions of the packet and divide into serving bowls.Top with the chilli, grilled corn and sour cream. Garnish with fresh coriander and avocado slices. Serve with a lime wedge.