This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili It’s filled with warm spices and a dash of sratchi adds a little extra heat.
Serve it on a cold wet night with a slice of homemade sour dough
INGREDIENTS
2 tablespoons sunflower oil
1 onion finely chopped
1 red pepper, finely chopped
150g carrots, finely chopped
2 sticks of celery
1-2 teaspoon chilli powder (mild or hot, according to your taste)
1 tespoon ground cumin
1 teaspoon dried oregano
400g tin chopped tomatoes
400g tin black beans
1 Tablespoon tomato puree
1 teaspoon salt
coriander, to garnish
METHOD
Heat the oil in a large pan, add the onions and cook 8–10 minutes until they start to brown. I always add a couple of Tablespoons of water at the onset. This ensures they are soft and cooked through before they start to brown
Throw in the red pepper, carrots, and celery and cook a further 15minutes.
Add the chilli powder, cumin, oregano and tomatoes. Mix well, then cook for a further 10 minutes, stirring regularly.
Now the beans with a little water, puree and salt. Mix well and bring to a gentle bubble. Add a lid and simmer gently for 30 minutes, stirring regularly.
Original recipe BBC GOOD FOOD
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