Veggie chilli recipe

Ingredients

• 1 dried smoked chipotle or ancho chilli
• ½ a fresh red chilli
• 1 red onion
• 1 tsp sweet smoked paprika
• ½ tsp cumin seeds
• 1–2 garlic cloves
• 1 big bunch of fresh coriander
• Olive oil
• 2 mixed-colour peppers
• 1 × 400 g tin of chickpeas
• 1 × 400 g tin of black beans
• 700 g passata
• 1 × 250 g pack of cooked mixed long grain and wild rice

• 4 small corn tortilla wraps
• 2 ripe avocados
• 3 heaped tbsp fat-free natural yoghurt, plus extra to serve
• 2 limes
• 1 romaine lettuce
• ½ a cucumber
• 1 fresh red chilli
• 1 handful of ripe cherry tomatoes

1. Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine. Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on. Fold the tortillas in half, slice into 0.5 cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.
2. Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky. Check and adjust the seasoning of the chilli, leave the lid off. Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl. Scoop and dot over curls of avocado. Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top.
3. Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through. Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together. Serve with dollops of yoghurt.