timer icon
10 • minutes
food icon
4 • people
difficulty icon
Easy

Vegan Chilli, Avocado “Sour Cream” & Grilled Corn

5/5 (2)

Ingredients

  • For the chilli
  • tick 2 x 400g cans Chantal Organics Black Beans, drained and rinsed
  • tick 1 x 400g can Chantal Organics Chickpeas, drained and rinsed
  • tick 1 x 400g can Chantal Organics Chopped Tomatoes
  • tick 1 tsp smoked paprika
  • tick 1 tsp garlic granules
  • tick 1 tsp salt and pepper, to taste
  • tick 1 onion, diced
  • tick 2 cloves garlic, crushed and finely chopped
  • tick 2 tbsp avocado oil with chilli (we love Olivado)
  • For the grilled corn
  • tick 1 tbsp avocado oil with chilli (we love Olivado)
  • tick 1 cup corn kernels, fresh or canned
  • tick 1 clove garlic, crushed and finely chopped
  • tick 1/2 tsp smoked paprika
  • For the avocado ‘sour cream’
  • tick ¾ cup raw cashews, soaked in filtered water for 2 hours, then drained (we love Alison’s Pantry)
  • tick 2 avocados (we love NZ Avocado)
  • tick 1 lime, juice only
  • tick 4 tbsp salt and pepper
  • To serve
  • tick 2 pouches Brown & Red Rice Infused with chilli & garlic (we love SunRice)
  • tick 1 handful fresh coriander, chopped (we love Superb Herb)
  • tick ½ lime, cut in wedges
  • tick 1 avocado, sliced(we love NZ Avocado)

instructions

  • Step 1.

    Make the chilli. Fry onions in a deep frying pan with a drizzle of oil until golden for about 5 minutes. Add garlic, smoked paprika, cumin and garlic powder and continue to cook for 2 minutes. Add the tomatoes, black beans and chickpeas. Season with salt and pepper. Simmer for 10 minutes, stirring every couple of minutes.

  • Step 2.

    Grill the corn: Drain, rinse and pat dry the corn if using canned. Heat a good drizzle of avocado oil in a frying pan over medium high heat. Add the corn, garlic and smoked paprika. Fry for 5 minutes or until corn kernels are starting to char.

  • Step 3.

    Make the vegan “sour cream”: Place the soaked and drained cashews, avocado flesh, lime juice, water, salt and pepper in a blender. Blend until smooth and silky.

  • Step 4.

    Heat the rice according to the instructions of the packet and divide into serving bowls. Top with the chilli, grilled corn and sour cream. Garnish with fresh coriander and avocado slices. Serve with a lime wedge.

Chantal Organics Products used

plow-left
Black Beans
plow-left
Chopped Tomatoes

Other recipes you may like

rec
Pineapple & Mint Iced Tea
We love to drink this refreshing pineapple and mint iced tea on baking hot summer days. You can adjust the sweetness to your preference or use decaf tea bags.
rec
Coconut Flour Chocolate Chip Cookies
Coconut flour is naturally gluten free and full of fibre. Baking with it is different from using regular flour as it soaks up a lot of liquid. We love these quick and easy cookies with fudgy hazelnut and cocoa spread and chocolate chips.
rec
Grilled Pineapple & Coconut Popsicles
These grilled pineapple and coconut popsicles are deliciously refreshing. We char the pineapple on the barbecue for extra flavour and fun.
rec
Wholegrain Pasta With Kale Pesto
Pesto can actually be made with any leafy greens. This recipe uses kale and pumpkin seeds for a unique and tasty pesto. Use Nutritional yeast instead of parmesan for a vegan option.
rec
All-In Veggie Nachos
These nachos feature an amazing amount of fresh veggies, while still being tasty and satisfying. They are super versatile, high in protein, and perfect for the family, flatmates, footy night or even date night! Holy moley, we are loving these nachos!
rec
Sweet & Sour Golden Nuggets with Vegetables
Popular sweet & sour stir-fry recipe made with crispy plant based nuggets, vegetables and pineapple.


5/5 (2)


What do you think about this recipe?



Stay in the Know

Join our newsletter for the latest in delicious recipes and sustainable living inspiration


Sign Up for Recipes

Join our newsletter for the latest in delicious recipes and sustainable living inspiration