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Main course · Mexican

Chile Colorado con Papas (Potatoes in Red Chile, Vegan)

40 min Serves 4 ~164 kcal/serving ~£4.50 (£1.13/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g potatoes
  • 3 dried guajillo chillies
  • 300 g tomatoes
  • 1 onion
  • 2 garlic cloves
  • 300 ml vegetable stock

Nutrition (per serving)

Calories
164 kcal
Protein
4.9 g
Carbohydrate
31 g
of which sugars
6.2 g
Fat
0.8 g
of which saturates
0.1 g
Fibre
6 g
Salt
0.60 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.

  2. 2

    Blend the softened chillies with the tomatoes, onion and garlic cloves until smooth.

  3. 3

    Cut the potatoes into chunks and add to a pan with the sauce and vegetable stock.

  4. 4

    Cover and simmer for 20 minutes until the potatoes are tender, stirring occasionally.

  5. 5

    Serve hot in bowls.

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