It’s Friday, it’s the food blog and there’s a weekend of fireworks and Guy Fawkes celebrations ahead, so here’s a delicious veggie chilli recipe to have with the spuds you baked in the embers of your bonfire (or rice, if it’s raining and Strictly’s on the telly)…
1 red onion, finely chopped
1 regular onion, finely chopped
2 garlic cloves, crushed
1 red chilli, finely chopped (seeds removed if you want it less hot)
1 red pepper
1 yellow pepper
1 tsp smoked paprika
1/4 tsp ground cinnamon
1 tsp ground cumin
1 tsp mild chilli powder
2 tbsp tomato puree
2 tins chopped tomato (I like to use tinned whole plum tomatoes as I find they break down quicker, esp if you remove the hard stalk end)
2 tins of different beans (kidneys beans are popular for chilli but I prefer cannellini, haricot, black eye and butter beans)
1 tsp demerara sugar
To serve (optional)…
sour cream or natural yoghurt
Heat some oil in a large saucepan/casserole pot then add the onions. Sweat (low heat, lid on) for ten minutes then add the garlic and chilli and sweat for another five minutes.
Chop the pepper into bite sized pieces and add to the pan when the onion is soft and clear. Put the lid back on and sweat for another five minutes.
When the peppers are starting to soften add the spices, stir well and allow to heat through then add the tomato puree. Turn the heat up and stir till sizzling then add the chopped tomatoes, fill an empty can of water and add roughly half, then add the beans, salt and sugar.
When nice and hot turn the heat down low, put the lid on and cook slowly for half an hour. You can serve straight away but the flavour improves over time so, if you can wait, place in a pre-warmed oven on low (160°C/Gas 3/fan oven 140°C) to bubble away for an hour and the beans will be melt-in-your mouth tasty.