Rainbow chilli plate

This rainbow chilli plate was so nice and colourful and a joy to eat. It can be made fully vegan or with optional cheese and cottage cheese or sour cream served on the side. I just made a fairly basic tomato and black bean chilli for the protein and served some roasted bell peppers, yellow rice, lime-chilli-coriander salsa and blue maize tortilla chips on the side. It was wonderfully tasty and made me smile. Every dish should be like this! 

Here is what my Rainbow chilli plate consisted of:

Tomato and black bean chilli

1 onion

3 garlic cloves

1 chilli

2 tbsp vegetable oil

1 can / 240 g black beans

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

½ tsp sea salt

1 can / 400 g chopped tomatoes

1 tsp smoked chilli paste

Roasted bell peppers

2 bell peppers (orange & yellow)

Vegetable oil for roasting

Yellow rice

½ cup basmati rice

1 small can / 140 g sweetcorn

½ tsp turmeric

½ tsp salt

1 tsp vegetable stock powder

Lime-chilli-coriander salsa

Juice of 1 lime

1 green chilli

1 small garlic clove

½ tsp sea salt

Blue maize tortilla chips

Have a great week!

Your VegHog