Winter Vegetable Chilli with Avocado Salsa

🥘 Ingredients

• olive oil 3 tbsp
• large onion 2
• garlic 3 clove
• large potato 4
• head of celery 1
• large carrot 6
• parsnip 4
• chestnut mushroom 450 g
• ground cumin 3 tsp
• ground coriander 3 tsp
• chilli powder 5 tsp
• chopped tomatoes 2 tin
• red wine 150 ml
• tomato puree 5 tbsp
• red kidney beans 3 tin
• apricot jam 2 tbsp
• lemon 1
• salt
• ground black pepper
• avocado 3
• Greek yoghurt 250 g
• lemon juice 2 tbsp
• red onion 1
• fresh coriander 4 tbsp

1. 1

   Heat olive oil in a large pan . Cook large onion and garlic for about 3 minutes , or until soft.
2. 2

   Add large potato , head of celery , large carrot , parsnip , and chestnut mushroom and turn to coat in oil. Stir in ground cumin , ground coriander , and chilli powder and cook for 2 minutes .
3. 3

   Add chopped tomatoes , red wine , and tomato puree . Cover the pan and simmer for 40 minutes until vegetables are tender.
4. 4

   Add red kidney beans , apricot jam , and juice of lemon and season to taste with salt and ground black pepper . The chilli should be hot enough without adding pepper. Simmer uncovered for a further 20 minutes .
5. 5

   For the salsa: roughly chop avocado (peeled and stoned), combine with Greek yoghurt , lemon juice , red onion , and fresh coriander and season to taste.
6. 6

   Spoon the chilli into individual bowls, top with the salsa, and serve with plenty of spicy warmed tortilla chips, green salad, and fresh brown bread.