Kale and Chickpea Chilli bowl

[ingredients title=”Ingredients for For the Chilli”]

  • Tbs oil
  • 2 crushed garlic cloves
  • 1 diced onion
  • 1 chilli
  • ½ diced capsicum
  • 1 medium diced carrot
  • 2 chopped kale leaves
  • 1 tin diced tomatoes
  • 3Tbs tomato paste
  • 1 cup water
  • 2tsp stock powder
  • 1 cup split chickpeas, soaked for 2 hours
  • 1 tin cannellini, kidney or butter beans
  • 2 Tbs cumin
  • 2tsp oregano
  • 2tsp sweet paprika
  • 1 tsp chilli powder
  • 1 Tbs raw sugar
  • 1 cup brown rice + 2.5 cups water
  • Coriander leaves

[/ingredients]

[ingredients title=”Ingredients for Vegan Sour Cream”]

Recipe adapted from www.theglutenfreevegan.com

  • 1 cup soaked raw cashews in warm water (2 hours)
  • 1 tsp apple cidar vinegar
  • ¼ cup water
  • ½ -1 juiced lemon (start with half)
  • ¼ tsp salt

[/ingredients]

[ingredients title=”Quick Guac”]

  • 1 mashed avocado
  • ½ lime, juiced
  • Pinch of salt

[/ingredients]

[directions title=”Directions”]

  1. On medium to high heat, heat oil in a large pan and sauté garlic, onion and fresh chilli for 30 seconds. Add capsicum, carrot and kale and stir through. Add all other ingredients except rice and fresh coriander. Bring to a boil and then simmer for 20-30 minutes, stirring and tasting occasionally.
  2. While the chilli is simmering away, put your rice on using either an electric or microwave rice cooker, or on the stove-top.
  3. So your chilli is minding its own business and your rice is cooking. Now for the fun part – make your own sour cream! Drain off water from cashews and place in a blender with all other ingredients. I use the small Ninja attachment which works a treat. Blend for at least a minute or until as creamy as you can get it.
  4. So the last thing left now is the quick guac. Mash avocado and add lime and seasoning. You can even just have mashed avo on its own.
  5. Check your chilli for any further seasoning (i.e extra chilli, salt, sugar or cumin), and remove from heat. Fluff your cooked rice up using a spoon or rice spatula and place a small mound on each plate or bowl. Layer it up with chilli, sour cream, guac and coriander. Yum!

[/directions]

Tex-mex food is becoming one of my favourites. It is one of those cuisines that caters so well for plant-based food, whether it be yummy burritos or loaded tacos. But when you are realy striving for comfort food with the added bite of some chilli and spices, you cannot go past a good old chilli con carne (or in this case, non carne).

I started making my own chilli a few years back and then easily adapted it to vegan when I stopped eating meat. But the two things that it was always missing was that big dollop of thick sour cream and a heap of melted tasty cheese. To make up for the lack-of these flavour layers, I thought avocado would be a good fill in. From there my chillis started becoming these big layered towers of tex-mex chilli-madness.

Now with the addition of DIY sour cream (recipe from www.theglutenfreevegan.com) and a nutritional boost of kale, my chilli is perfected and fit for all taste buds.

With its versatility for textures, you do not just have to use chickpeas and beans. I have also used textured vegetable protein (TVP mince) for a more mince-meat texture, or lentils work real well too. Either way, as long as your perfect the spicy sauce that surrounds it, the filling is just the carrier.

Tell me how you like your chilli in the comments below.

Have a spicy day!

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