Vegan Chilli Recipe | Vegan Mexican Recipes | Tesco Real Food

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 onion, chopped
• 1 tsp cayenne pepper
• 1 tsp paprika
• 2 medium-heat red chillies, sliced
• 1 x 454g pack frozen meat-free mince made with soya
• 400g tin chopped tomatoes
• 300g celeriac, chopped
• 300ml vegetable stock
• 1 x 390g tin pinto beans in water, rinsed and drained
• 1 x 400g tin kidney beans, rinsed and drained
• 1 x 400g tin black eyed beans in water, rinsed and drained
• 1 red onion, roughly chopped
• 2 avocados, sliced
• 4 tbsp chopped coriander, plus extra to garnish
• 2 limes, 1 halved and 1 cut into wedges
• 25g coconut chunks, finely sliced
• 1 x 250g wholegrain rice, cooked to pack instructions, to serve