Vegetarian chilli with avocado salsa

COVID-19 outbreak: As of 21st March 2022 all major restrictions have been lifted. Our task programme will continue as before.

From 1st April we have significantly increase the number of volunteers permitted in our minibus. While full capacity won't be achieved for a while yet, we hope this will make it easier for you to come on task with us. Face-masks (unless exempt) will continue to be required on our minibus.

Lateral flow testing is no longer generally available. As before, volunteers who are experiencing symptoms should not attend tasks

2013/06/19

Being quick and easy to prepare, this tasty chilli is a tried and tested meal for the first night of a residential after a long day's travel.

Serves
12
Equipment required
Big pot and a mixing bowl
Serve with:
Créme fraiche or plain yoghurt Brown rice

Ingredients

For chilli:

For salsa:

Method

To make the chilli:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add onion, peppers (or their replacements) and garlic; sauté for 5 minutes or until tender.
  3. Add sugar and remaining ingredients and bring to a boil.
  4. Reduce heat, and simmer for 30 minutes.

To make the salsa:

  1. Skin the tomatoes, remove seeds then chop finely.
  2. Finely dice the avocadoes and onion.
  3. Combine everything together, add seasoning, lime juice, white wine vinegar and chopped coriander.