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Recipe: Mexican veggie chilli with sweet potato nachos and guacamole

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mexican
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If you’re yet to find out who Myles Hopper and Giles Humphries are, they’re the duo behind the healthy, thoughtful recipe box service, Mindful Chef.  Myles and Giles have been serving up delicious food since 2015, and they’ve just released their first cookbook Mindful Chef: Eat Well, Live Better (Humphries, Century, Hardback, £20.00).

Love nachos? Have a go at Giles and Myles’ nutritious sweet potato version from their new cookbook.

Mexican veggie chilli with sweet potato nachos and guacamole

Meet the Mindful Chefs!

Get to know the healthy dream team, Myles Hopper and Giles Humphries.

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Preparation Time15 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 red onion
140g courgettes
2 garlic cloves
300g sweet potatoes coconut or olive oil
240g drained kidney beans
300g tinned chopped tomatoes
1 tsp chilli flakes
1 avocado
Juice of 1 lime
20g creamed coconut
40ml boiling water
Sea salt and black pepper

Meet the Mindful Chefs!

Get to know the healthy dream team, Myles Hopper and Giles Humphries.

1
 Preheat the oven to 200°C / gas mark 6.
2

Finely dice the onion and courgettes and finely chop the garlic.

3

Peel and thinly slice the sweet potatoes. Toss with ½ tablespoon of oil and season with sea salt. Place the slices of Sweet potato in a baking tray and bake in the oven for 15-10 minutes, turning halfway through.

4

Heat 1 teaspoon of oil in a medium-sized pan and fry the garlic and onion for 3 minutes, then add the courgettes and fry for a further 5 minutes.

5

Add the drained beans, chopped tomatoes and chilli flakes and simmer on a gentle heat for 10 minutes, until the sauce has thickened. Season with sea salt and black pepper.

6

Peel and de-stone the avocado and place it in a bowl with half the lime juice. Roughly mash the avocado with the back of a fork.

7

To make the coconut sauce, mix the creamed coconut with the boiling water in a bowl.

8

To serve, spoon the veggie chilli on to warm plates. Place the sweet potato nachos alongside and spoon over the crushed avocado, then drizzle over the coconut sauce and remaining lime juice.

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Preparation Time15 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 red onion
140g courgettes
2 garlic cloves
300g sweet potatoes coconut or olive oil
240g drained kidney beans
300g tinned chopped tomatoes
1 tsp chilli flakes
1 avocado
Juice of 1 lime
20g creamed coconut
40ml boiling water
Sea salt and black pepper

Meet the Mindful Chefs!

Get to know the healthy dream team, Myles Hopper and Giles Humphries.

1
 Preheat the oven to 200°C / gas mark 6.
2

Finely dice the onion and courgettes and finely chop the garlic.

3

Peel and thinly slice the sweet potatoes. Toss with ½ tablespoon of oil and season with sea salt. Place the slices of Sweet potato in a baking tray and bake in the oven for 15-10 minutes, turning halfway through.

4

Heat 1 teaspoon of oil in a medium-sized pan and fry the garlic and onion for 3 minutes, then add the courgettes and fry for a further 5 minutes.

5

Add the drained beans, chopped tomatoes and chilli flakes and simmer on a gentle heat for 10 minutes, until the sauce has thickened. Season with sea salt and black pepper.

6

Peel and de-stone the avocado and place it in a bowl with half the lime juice. Roughly mash the avocado with the back of a fork.

7

To make the coconut sauce, mix the creamed coconut with the boiling water in a bowl.

8

To serve, spoon the veggie chilli on to warm plates. Place the sweet potato nachos alongside and spoon over the crushed avocado, then drizzle over the coconut sauce and remaining lime juice.

SHOW MORE
SHOW LESS

If you’re yet to find out who Myles Hopper and Giles Humphries are, they’re the duo behind the healthy, thoughtful recipe box service, Mindful Chef.  Myles and Giles have been serving up delicious food since 2015, and they’ve just released their first cookbook Mindful Chef: Eat Well, Live Better (Humphries, Century, Hardback, £20.00).

Love nachos? Have a go at Giles and Myles’ nutritious sweet potato version from their new cookbook.

Mexican veggie chilli with sweet potato nachos and guacamole

1
 Preheat the oven to 200°C / gas mark 6.
2

Finely dice the onion and courgettes and finely chop the garlic.

3

Peel and thinly slice the sweet potatoes. Toss with ½ tablespoon of oil and season with sea salt. Place the slices of Sweet potato in a baking tray and bake in the oven for 15-10 minutes, turning halfway through.

4

Heat 1 teaspoon of oil in a medium-sized pan and fry the garlic and onion for 3 minutes, then add the courgettes and fry for a further 5 minutes.

5

Add the drained beans, chopped tomatoes and chilli flakes and simmer on a gentle heat for 10 minutes, until the sauce has thickened. Season with sea salt and black pepper.

6

Peel and de-stone the avocado and place it in a bowl with half the lime juice. Roughly mash the avocado with the back of a fork.

7

To make the coconut sauce, mix the creamed coconut with the boiling water in a bowl.

8

To serve, spoon the veggie chilli on to warm plates. Place the sweet potato nachos alongside and spoon over the crushed avocado, then drizzle over the coconut sauce and remaining lime juice.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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