Quick Smoky Vegan Chilli with Guacamole

Quick Smoky Vegan Chilli with Guacamole

This is one of my favourite dishes, perfect for sharing.  With only 5 ingredients you get a smoky hot chilli which goes really well with guacamole and nachos.


500g passata

1 can of kidney beans, drained and rinsed

1 white onion, chopped

3 garlic cloves, chopped

Half a tablespoon of chipotle chilli flakes

1 teaspoon sugar (optional)

1 advocado

1 lemon

1 teaspoon English mustard

1 medium tomato, chopped into small pieces

Nachos to serve


Add 1 tablespoon of olive oil to a pan on a medium heat, add the onion and cook for 5 minutes until soft.

Add the garlic, kidney beans, chilli flakes and passata and bring up to a simmer. Lower the heat and continue simmering for 10 minutes.

Check to make sure it is not sticking.  Add a half to 1 teaspoon of sugar if required.  I do this if the passata is particularly sharp. Simmer for another 5 minutes. Take of the heat.

Mash together the advocado, juice of half a lemon, mustard and tomato until well combined to make the guacamole.

Serve the chilli with the nachos and guacomole – always a winner!

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