Vegetarian Chilli with Homemade Guacamole

This is a great recipe for winters evenings. It’s warm, filling and flavoursome – but still healthy! This is another recipe which you can freeze into individual sized portions. I often make a large batch at the beginning of the week, leaving out the kidney beans, and use it as part of other meals such as putting it with gluten free pasta, or making a lasagne with aubergine instead of pasta sheets (recipe to come!). This makes enough for 5 meals.

You will need:
For the chilli:
One large onion
3 large carrots
3 tomatoes
One pepper
A couple of cloves of garlic
A tin of chopped tomatoes
A tin of kidney beans
300g of vegetarian mince
10ml olive oil
Salt, pepper, cayenne pepper and smoked paprika to taste
Large pan
For the guacamole:
Two large avocados, peeled with the stones removed.
The juice of two limes
Chopped fresh coriander
Salt and pepper to taste
Small mixing bowl

For the chilli
Peel the onions, carrots and garlic. Finely chop these ingredients along with the pepper, then add them to the pan. Add the oil and then hear, stirring regularly. Once the onions start to go golden and the carrots and peppers soften, add the mince, along with your fresh tomatoes finely chopped. Stir thoroughly. Now add your seasonings: salt, pepper, cayenne pepper and smoked paprika. Add them gradually, tasting as you go to get the right flavour for you. Stir continually. Once seasoned, add your tin of chopped tomatoes and your (drained) kidney beans. Stir thoroughly, then leave to simmer on a low heat for 20 to 30 minutes.

For the guacamole
Simply mash all the ingredients together with a spoon or fork to form a chunky paste. Voila!


Assuming you divide both the chilli and the guacamole by 5, you’ve got a healthy dinner for under 300 calories! Enjoy!