An easy meat-free midweek meal for everyone
It’s your chosen meat-free day so make this quick vegetarian chilli with crispy tortilla strips
- SERVES: 2 – 4
- PREP TIME: 10 mins
- COOK TIME: 25 mins
- DIFFICULTY: easy
- IDEAL FOR: healthy, midweek meal, vegetarian, meat-free Monday
Quick vegetarian chilli with crispy tortilla strips
We’re meat eaters.
But we are reducing our meat intake.
And we are buying grass-fed beef and lamb when we can, along with high-welfare chicken and pork.
So, I can say this with hand-on-heart, this is a great veggies dish.
It’s full of flavour and I would almost argue, you don’t notice that there is no meat involved.
So, help the planet, help support higher-quality meat products and look after your health.
Reduce your meat intake and enjoy some great new veggie dishes during your week.
- 1 x 400 g black beans, drained
- 200g cherry tomatoes, halved
- 1/4 tsp garlic powder
- 2 x onions, diced
- 2 x garlic cloves, minced
- 400g chopped tomatoes
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 500ml vegetable stock
- 6 corn tortillas, sliced into thin strips
TO SERVE
- Lime wedges
- A small bunch of fresh coriander, finely chopped
- Yogurt or sour cream
- Spring onions, chopped (optional)
- Preheat your oven to 200°C.
- Into a large frying pan, add some oil to medium heat, then cook the onions until soft, then add the minced garlic for another minute.
- Stir in the spices, then add the cherry tomatoes and tinned tomatoes. Season and let it cook on low-medium for a few minutes so it all comes together.
- Add the stock and bring to a boil before reducing to a simmer, then add the black beans.
- On a baking tray arrange the tortilla strips, drizzle a little oil and season with a little salt and pepper and bake until just brown (keep an eye on them, it will only take a few minutes).
- Serve in bowls. Top with chopped coriander, chopped spring onion, a squeeze of lime and some yoghurt or sour cream.
Recipe inspired by: Bold Beans
