Chipotle Kidney Beans with Avocado Yogurt
We’ve taken the classic chilli and turned it upside down. These Chipotle Kidney Beans with Avocado yogurt will quickly become your new week-night obsession. Packed with flavour we've roasted sweet potatoes until tender along with kidney beans to create a smokey base. Layered on top of a creamy avocado yogurt and topped with a zesty salsa this chilli is super quick and so easy.
Serves
Ingredients
For the Sweet Potato
<item-todo-done> olive oil<item-todo-done><item-todo-done>2 sweet potatoes<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done>
For the Base
<item-todo-done>1 red onion<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>100g sun-dried tomatoes<item-todo-done><item-todo-done>1 tbsp tomato paste<item-todo-done><item-todo-done>2 tbsp chipotle paste<item-todo-done><item-todo-done>2 x 400g can of kidney beans<item-todo-done><item-todo-done>700ml Passata<item-todo-done>
For the Salsa
<item-todo-done>4 spring onions<item-todo-done><item-todo-done>25g coriander<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 lime - zest and juice<item-todo-done>
For the Yoghurt
<item-todo-done>200g plant-based yoghurt<item-todo-done><item-todo-done>1 avocado<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done>
Before you start
Oven at 180C | Frying pan | Baking Tray lined with baking paper
Roast the sweet potato and prepare the veg
- Dice the sweet potato into 1cm cubes and place in a large bowl
- Toss with a good drizzle of olive oil, cumin, paprika, maple syrup and season with salt and pepper
- Transfer to the lined baking tray and roast for 25 minutes until cooked through Peel and slice the onion, carrot and red pepper
- Peel and crush the garlic
- Roughly chop the sundried tomatoes
- Drain and rinse the kidney beans
Make the base
- Heat a large frying pan over a medium heat with a good drizzle of olive oil
- Add the onion, carrot and red pepper with a pinch of salt and cook for 8 minutes until softened and lightly caramelised
- Add the garlic, sundried tomatoes, tomato paste and chipotle paste
- Cook for a few minutes, then add the kidney beans and passata
- Bring to a simmer for 10 minutes until slightly thickened
- Taste to season
Make the salsa
- Zest and juice the lime
- In a small bowl, mix half the lime juice, zest, spring onion, coriander and olive oil with a pinch of salt
Make the avocado yoghurt
- Scoop out the avocado flesh and place in the small bowl of a food processor with the remaining lime juice and yoghurt
- Blend until smooth
- Alternatively, mash the avocado with a fork and stir in the yoghurt and lime
- Taste to season
Finish and serve
- Spread the avocado yoghurt on a plate, top with the chipotle beans, sweet potato and spoon over the salsa