Chilli “not” con carne

INGREDIENTS:

Makes 6 portions

  • 10ml of oil
  • 5g of sea salt
  • 1 red onion
  • 2 garlic cloves
  • 1/2 a red chilli, fresh
  • A thumb sized chunk of fresh ginger
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1/2 a courgette
  • 1 medium carrot
  • 100g of tomato paste
  • 2 x 400g tins of chopped tomatoes
  • 1 teaspoon of cumin
  • 1 teaspoon of ground coriander
  • 2 teaspoons of smoked paprika
  • 4 teaspoons of mild chilli powder
  • 25g of fresh coriander
  • 20g of basil
  • 2 x 400g tins of kidney beans
  • 1 x 400g tin of chickpeas
  • 6 x small sweet potatoes

METHOD:

  • Preheat your oven to 180oc
  • Place a thick based saucepan on the heat
  • Fine chop your onion, garlic, chilli and ginger
  • On a medium heat add your oil to the pan and fry the above ingredients for a few minutes until soft.
  • Add salt and pepper
  • Dice (about a 1cm dice) your carrot, courgette and peppers and add them to your pan
  • Put on a lid and leave your veg to steam for ten minutes on a low heat
  • Remove the lid and add your spices (cumin, ground coriander, smoked paprika and chilli powder
  • Spoon your tomato paste and chopped tomatoes into the pan and bring to a simmer mixing well
  • Leave to simmer for 30-40 minutes
  • Whilst your chilli is cooking you can put your potatoes into the oven
  • Pierce your potatoes with a knife 3-4 times each and put onto a baking tray and bake for 40-60 minute depending on the size of your potato
  • Finish your chilli mix with your kidney beans, chickpeas and fresh herbs
  • Cut your potato and place the chilli onto the top