Mexican Chipotle Chilli Bowl Recipe by Darina Coffey
This Mexican Chipotle Chilli bowl is everything your chilli con carne wants to be, but so much more satisfying and just so happens to be sans carne. It is a meal in itself with hearty lentils, black beans and roasted sweet potato, add toppings of your choice and you have a super satisfying lunch or dinner in no time at all!
For the chilli
– 250g dried green lentils
– 400g tin black beans or kidney beans
– 70g chipotle chilli paste
– 1 tbsp smoked paprika
– 1 tbsp cumin
– 1 tbsp ground coriander
– 1 red chillie, finely diced
– 1 tsp Marmite – trust me!
– 2 onions, finely dicced
– 2 bell peppers, finely diced
– 300g mushrooms, finely diced
– 2x 400g tins chopped tomatoes
– 3 cloves garlic
– juice of 1 lime
For the potatoes
– 4 sweet potatoes, cubed
– 1 tbsp oil
– 1/2 tsp smoked paprika
– salt and pepper
– fresh coriander
– sour cream or nutritional yeast for vegans
– tortilla chips
– red cabbage
– lime wedges
1. In a large saucepan, cook the green lentils for 15-20 mins, bringing to the boil and allowing to simmer until tender, drain and set aside.
2. Fry onions, mushrooms and peppers in a little oil for 2-3 mins, add garlic, red chillie and spices and cook for a further minute.
3. Add the lentils and drained beans along with the chillie paste and Marmite before pouring over the chopped tomatoes. Top up with water if necessary.
4. Cook for 15-20 minutes until the sauce has reduced and thickened.
5. While you wait, toss the cubed sweet potatoes in oil and smoked paprika, season and place on a baking tray. Bake at 180C for 15-20 minutes.
6. To build your bowl, build a base with lettuce, sweet potato cubes and chilli and top with sliced avocado, sliced tomatoes, sliced red cabbage, coriander, sour cream, tortilla chips and a squeeze of lime.
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. I am the only person to have contested both Masterchef and the Great Irish Bake Off and am passionate about discovering and creating delicious things – I can sometimes be caught in the act on TV3’s Six O’Clock Show or RTE Today. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting. Follow me on my pursuit of deliciousness.