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Serves
2, but could easily be increased to feed a crowd
Author Notes
When cooking for one without the availability of a freezer, dishes that tend to use larger pieces of meat tend to be out of my cooking zone. Not being a fan of minced meat, I prefer to 'window shop' recipes containing short rib and brisket beef, dreaming of the moreish, meaty flavours that vegetarian versions never compare to for me. So after testing a few vegetarian chilli recipes, and being found wanting, I attempted my own. Reducing the variety of vegetables, upping the dried chillies- chipotle and ancho, and using a concentrated batch of chopped tomatoes worked a dream in what is really a very simple recipe. I served mine with rice and topped with creme fraiche, tortilla chips, spring onions and avocado sprinkled with lime juice. I can also confirm that it makes a pretty good lunch the following day, wrapped up in a corn tortilla with some cheese and chopped spinach. —AmyLynam
Ingredients
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400 grams
Canned Black beans
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1
Red Pepper
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half
Red Onion, diced
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1
Dried Chipotle Chilli
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1
Dried Ancho Chill
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2
Cloves of Garlic, sliced
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400 grams
Chopped Tomatoes (I found Tesco's Organic Chopped Tomatoes in Rich Tomato Juice worked particularly well)
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1 tablespoon
Ground Cumin
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2 teaspoons
Smoked Paprika
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1 teaspoon
Chilli Powder
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1 teaspoon
Ground Coriander
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1/2 tablespoon
Cider Vinegar
Directions
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De-seed and quarter your pepper and place under a grill at high heat. Cook until cooked and slightly charred- this will bring a smoky flavour to the chilli. Cut into chunks and set aside.
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Put both dried chillies into a small amount of water and leave to soak. Meanwhile, heat some olive oil in a deep pan and add the onion and garlic with a pinch of salt, stirring on a medium heat until almost softened. Chop the ancho chilli and add to the pan along with the cumin, smoked paprika, coriander and chilli powder. Continue to cook and stir until the mixture becomes fragrant. Now add the whole black beans, chipotle chilli and the red pepper, and once again stir until combined. Cook for five minutes to let the flavours amalgamate.
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Next add the tomatoes to the pan, and let the mixture simmer. Pour about 50ml of the soaking juices from the chillies into the empty tomato carton and swirl around to collect the leftover juices. Add this to the pan, and continue to simmer for another 15 minutes. Taste the mixture, adding 1-2 tablespoons of the cider vinegar to liven the tastes, as well as seasoning with salt or pepper as required.
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The next part is up to you- I recommend serving the chilli with rice and topping with a few tortilla chips, chopped spring onions, avocado, creme fraiche and pumpkin seed. The possibilities are endless!
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