Spice Girly night in!

Last night the men in our lives were out and about in town with their respective amigos, so my daughter, Faye, came round and we decided to have a cook off and then settle down to watch the film The Dressmaker. A proper girls night in!

Together we made our favourite spicy guacamole and I sourced a recipe from the Internet for a vegetarian/vegan chilli. It was ‘girl spice’ heaven.

Guacamole: in a food processor put 2 ripe chopped avocados, 4 chopped spring onions, one chopped red chilli pepper, juice of a lime and whizz until as smooth as you like. We had them with our favourite tortilla chips – Manomasa Tortilla chips with chipotle and lime, both gluten free and vegan.

For the mixed bean chilli you will need:

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 garlic clove, chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 1 1/2 tablespoons tomato puree
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 tin chopped tomatoes
  • 400g canned mixed beans
  • 300ml (1/2 pt) vegetable stock
  • 1 bay leaf
  • salt and pepper
  1. Heat the oil in a large saucepan. Add the onion, garlic, red and green peppers, coriander and chilli powder, and fry for approximately 5 minutes or until soft, stirring occasionally.
  2. Stir in the tomato puree, cumin and paprika, and heat through. Add the tomatoes, beans, stock and bay leaf. Season with salt and pepper.
  3. Increase the heat and bring to the boil. Then reduce heat, cover and simmer gently for 30 minutes.
  4. Serve with rice, rice and chips or jacket potato and salad.



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