Easy vegan chilli recipe
 This delicious and healthy vegan chilli recipe gets its smoky flavour from chipotle paste, made from smoked jalapeno peppers. You can use any tins of beans that you like, or even tinned lentils. This meal provides 501 kcal, 18g protein, 71g carbohydrate (of which 18g sugars), 16g fat (of which 3g saturates), 17g fibre and 1.4g salt per portion. 2 tbsp olive oil2 medium onions, sliced1 yellow pepper, deseeded, cut into chunks1 medium sweet potato (approximately 300g/10½oz), peeled, cut into chunks1 tsp ground coriander1 tbsp plain flour400g tin chopped tomatoes2 tbsp chipotle paste (available at larger supermarkets and delicatessens)400g tin cannellini beans, rinsed and drained400g tin red kidney beans, rinsed and drainedsalt and freshly ground black peppervegan crème fraîche, to serve (optional) 2 tbsp olive oil 2 medium onions, sliced 1 yellow pepper, deseeded, cut into chunks 1 medium sweet potato (approximately 300g/10½oz), peeled, cut into chunks 1 tsp ground coriander 1 tbsp plain flour 400g tin chopped tomatoes 2 tbsp chipotle paste (available at larger supermarkets and delicatessens) 400g tin cannellini beans, rinsed and drained 400g tin red kidney beans, rinsed and drained salt and freshly ground black pepper vegan crème fraîche, to serve (optional) 150g/5oz quinoa, rinsed1 ripe but firm avocado, halved, stone removed, flesh scooped out1 lime, juice only4 spring onions, finely sliced1½ tbsp chopped fresh coriander, plus extra to garnishsalt and freshly ground black pepper 150g/5oz quinoa, rinsed 1 ripe but firm avocado, halved, stone removed, flesh scooped out 1 lime, juice only 4 spring onions, finely sliced 1½ tbsp chopped fresh coriander, plus extra to garnish salt and freshly ground black pepper Method Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out.Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Cut the avocado into chunks and drizzle over the lime juice. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out. Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Cut the avocado into chunks and drizzle over the lime juice. Cut the avocado into chunks and drizzle over the lime juice. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Recipe tips Tip 1: This stew will work well with any canned beans. Tip 2: If preferred, substitute the quinoa with 200g/7oz rice. Tip 3: If you can’t find chipotle paste, season the stew with 1 teaspoon of paprika and 2 tablespoons of tomato purée.