Chipotle Kidney Beans with Avocado Yogurt

Super simple
Super simple
Super simple
Super simple
0:35 m

We’ve taken the classic chilli and turned it upside down. These Chipotle Kidney Beans with Avocado yogurt will quickly become your new week-night obsession. Packed with flavour we've roasted sweet potatoes until tender along with kidney beans to create a smokey base. Layered on top of a creamy avocado yogurt and topped with a zesty salsa this chilli is super quick and so easy.

Start cooking ➞




For the Sweet Potato

<item-todo-done> olive oil<item-todo-done><item-todo-done>2 sweet potatoes<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done>

For the Base

<item-todo-done>1 red onion<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>100g sun-dried tomatoes<item-todo-done><item-todo-done>1 tbsp tomato paste<item-todo-done><item-todo-done>2 tbsp chipotle paste<item-todo-done><item-todo-done>2 x 400g can of kidney beans<item-todo-done><item-todo-done>700ml Passata<item-todo-done>

For the Salsa

<item-todo-done>4 spring onions<item-todo-done><item-todo-done>25g coriander<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 lime - zest and juice<item-todo-done>

For the Yoghurt

<item-todo-done>200g plant-based yoghurt<item-todo-done><item-todo-done>1 avocado<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done>

Before you start

Oven at 180C | Frying pan | Baking Tray lined with baking paper

Roast the sweet potato and prepare the veg

  • Dice the sweet potato into 1cm cubes and place in a large bowl
  • Toss with a good drizzle of olive oil, cumin, paprika, maple syrup and season with salt and pepper
  • Transfer to the lined baking tray and roast for 25 minutes until cooked through Peel and slice the onion, carrot and red pepper
  • Peel and crush the garlic
  • Roughly chop the sundried tomatoes
  • Drain and rinse the kidney beans

Make the base

  • Heat a large frying pan over a medium heat with a good drizzle of olive oil
  • Add the onion, carrot and red pepper with a pinch of salt and cook for 8 minutes until softened and lightly caramelised
  • Add the garlic, sundried tomatoes, tomato paste and chipotle paste
  • Cook for a few minutes, then add the kidney beans and passata
  • Bring to a simmer for 10 minutes until slightly thickened
  • Taste to season

Make the salsa

  • Zest and juice the lime
  • In a small bowl, mix half the lime juice, zest, spring onion, coriander and olive oil with a pinch of salt

Make the avocado yoghurt

  • Scoop out the avocado flesh and place in the small bowl of a food processor with the remaining lime juice and yoghurt
  • Blend until smooth
  • Alternatively, mash the avocado with a fork and stir in the yoghurt and lime
  • Taste to season

Finish and serve

  • Spread the avocado yoghurt on a plate, top with the chipotle beans, sweet potato and spoon over the salsa
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