Chilli With Vegetables (heat 5/10)

Chilli With Vegetables (heat 5/10)
Serves: 4-6
£3.90
Quantity:

Who needs meat?! We use the same smoky chipotle blend as for our chilli con carne shown on the Mexican page, which just shows how versatile it is! (30g net)

Ingredients

  • 1 packet  smoky chilli mix (recipe card included)
  • 1 tbsp sunflower or rapeseed oil
  • 1 onion, very finely chopped
  • 1 red onion, very coarsely chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery, finely chopped
  • Half a small butternut squash, cut into 1cm cubes
  • 3 tbsp tomato puree plus hot water
  • 2 400 g tins beans – I suggest one of black bean and one of butter bean to provide contrast
  • 1 green pepper, coarsely chopped
  • Coriander, chopped, to serve
  • 1 tsp dried chilli flakes or a couple of small fresh chillies (optional but, for most people, probably essential!)

Recipe

  1. Gently fry the onion in the oil until soft, about 15 minutes, then add the garlic and cook for a couple more minutes.
  2. Add the celery and other vegetables, then stir in the spices (and optional chilli) and cook for a couple of minutes until the flavours really come out.
  3. Add the tomato puree and about 300 ml/ ½ pint hot water from the kettle and stir well.
  4. Add the beans at this stage. They will absorb more flavour. Cook for at least 1 hour. If it is looking too dry, add a squirt more tomato puree with a little water.
  5. Serve with tortilla chips, rice and/or flatbreads. Or try our recipe for cornbread, which soaks up the flavours beautifully!

Cook's Notes

  1. Dried beans are cheaper but you have to remember to soak them the night before and then cook for a lengthy period. This is a sensible option if you are cooking in bulk and freezing in 2 or 4 man portions, as we do. For this recipe, use 125g/ 4oz beans, which will double in weight once cooked.
  2. Anything like this is almost better if reheated and eaten the day after cooking, and cannot be overcooked as long as you don’t let it get too dry or actually burn it!
  3. Use 15 g (small supermarket pack) coriander, chopped, to serve
  4. Serve some crème fraiche with a little of the chilli powder stirred in on the side
  5. Other accompaniments are obviously grated cheese, fresh or pickled chillies and a fresh lime and avocado salad. Also try our hot salsa (aka fool’s pickle!).

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