We use a lot of lovely smoky chipotle chillies in our Smoky Chilli blend, as well as cumin and smoked paprika. Here’s our recipe for the perfect vegetarian chilli! Serves: 4-6
packet Smoky Chilli blend
2 tbsp sunflower or rapeseed oil
2 sticks celery, finely chopped
1 white onion, finely chopped
1 red onion and 1 green pepper, roughly chopped
2 cloves garlic, crushed
1 tin tomatoes, chopped or blended
2 tbsp tomato puree
half a butternut squash, cut into 1cm cubes
2 tins beans, any variety
2 tbsp creme fraiche/sour cream/thick yoghurt (optional)
fresh chillies, finely chopped (optional)
Coriander, chopped, and lime wedges, to serve
Recipe:
Gently fry the onion in the oil until soft, about 15 minutes, then add the garlic and cook for a couple more minutes.
Stir in the spices (and optional chillies) and cook for a couple of minutes until the flavours really come out.
Add the tinned tomatoes and tomato puree and stir well, then add the beans and cook for about an hour.
Add the vegetables about 40 minutes before serving. If it is looking too dry, add a squirt more tomato puree with a little water.
Stir in the yoghurt/sour cream, add a squirt of lime juice, sprinkle with the coriander and some cheese, and serve with tortilla chips, rice and/or flatbreads, or a fabulous piece of Texmex cornbread!
Cook's Notes:
Dried beans are cheaper but you have to remember to soak them the night before and then cook for a lengthy period. 500g of dried beans makes about 1kg or 2lb when cooked.
Use 500g quorn, soya mince or cooked green or puy lentils instead of the butternut squash and peppers - they all absorb the flavours really well!