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