22 Street Lane Nursery - Dish of the Month

July 2023 Dish of the Month Recipe Vegetable and Bean Chilli with Crisps and Guacamole

Ingredients: • 1 pack of tortilla wraps • 5g of smoked paprika • 1 bunch of coriander • 1 lime • 2 large white onions • 10g chilli powder • 3g fennel seeds • 5g garlic paste • 1 tube of tomato purée • 4 tins of chopped tomatoes • 1 tin of kidney beans • 200g of tinned sweetcorn • 400g of tinned butter beans • Hickory Liquid Smoke, one drop • 4 fresh tomatoes finely diced • 1 whole celery • 1kg of carrots

Method: 1. Cut your tortilla wraps into small triangles, add a splash of oil and sprinkle over the smoked paprika. Bake at 180C for around 10 minutes, until golden and crisp, then set aside. 2. Peel and smash one avocado with a fork. Add the juice of one lime and some finely diced chopped coriander with a little salt and pepper. (You can add any other ingredients you like) 3. Start by slowly caramelising the onions in a pan with your spices, making sure they do not burn. Once they are nicely softened and coloured, add the rest of your prepared vegetables and sauté until almost cooked. Add your chopped tomatoes, tomato paste and smoke essence. 4. Cook it until the vegetables are ready, check your seasoning and make any adjustments. Rinse your beans and add them to your chilli. Cook until your beans are soft and add diced coriander. 5. Plate up your vegetable bean chilli and finish with your homemade guacamole and crunchy tortillas, then prepare fresh salsa with tomatoes and anything else you wish.

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