February 5th 2018
Recipe: Joe Wicks' Veggie Mixed Bean Chilli with Guacamole
January 11th 2018 / 0 comment
A delicious meat-free chilli recipe from Joe Wicks' brand new book
"This a great recipe for those days when you don’t fancy eating meat and want a veggie option" says Joe, of this dish taken from his latest release, The Fat Loss Plan: 100 Quick And Easy Recipes With Workouts. Joe has let readers into a secret too, stating he's decided his seventh book will be a vegetarian cookbook - we're counting down the days...
1 tbsp coconut oil
½ small red onion, finely diced
½ yellow pepper, de-seeded and finely diced
½ courgette, finely diced
3 tsp Cajun spice mix
½ tsp ground cumin
¼ tsp ground cinnamon
½ x 400g tin of chopped tomatoes
4 tbsp tomato puree
75ml vegetable stock
1 x 400g tin of mixed pulses and beans in water, drained
salt and pepper
1 tbsp soured cream
FOR THE GUACAMOLE
1 avocado, de-stoned and cut into 1cm dice
1 shallot, finely diced
1 clove garlic, crushed
1 ripe plum tomato, finely chopped
juice of 1 large lime
small handful of chopped coriander (leaves and stalks), plus extra for garnish
1. Melt the oil in a wide non-stick frying pan over a high heat. Add the onion, pepper, courgette, Cajun spice mix, cumin and cinnamon and stir-fry for 2–3 minutes.
2. Add the tomatoes, puree, stock and the tin of mixed pulses and beans and bring to the boil. Cook over a medium to high heat for 6–8 minutes, or until thickened. Season well and remove from the heat.
3. Meanwhile, make the guacamole by mixing all the ingredients in a bowl. Season well.
4. Spoon the chilli into a wide bowl and top with the soured cream. Serve with the guacamole, topped with extra coriander.
The Fat Loss Plan by Joe Wicks is out now, published by Bluebird. Buy online here.