It’s been 25°C in London this week, so naturally I thought I’d make a nice bowl of refreshing chilli – good one.
I’ve got a bit of a love hate relationship with chilli, it’s often the rubbish vegetarian option I get offered in pubs. Time and time again, it’s a sad, watery can of tinned tomatoes with a few beans floating in it – often reminds me of what you see splattered on pavements outside bars and kebab shops after a night out – appetising.
However, my version is robust, bold and sexy, so forget nights out, lets have a night in and curl up with a bowl of the good stuff.
Smoky mixed bean chilli
Serves 4 / Hands on time 20 mins / Total time 45 mins V Vn Df Gf ❄🌶
1 tsp rapeseed oil
1/2 red onion, chopped
1 medium carrots, grated
1 Tbs tomato purée
1 large or 2 tomatoes, roughly chopped
2 cloves of garlic, crushed
1 can chopped tomatoes
1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained
2 tsp smoked paprika
1/2 tsp chilli flakes (optional if you like it hot)
1 tsp Marmite/Vegemite
1/2 vegetable stock cube (I use 1/2 a Knorr stock pot)
1 corn on the cob, kernels removed (1 small can, drained)
28g fresh coriander, chopped
1 lime, cut into wedges
❄ Suitable for home freezing once cooled. Consume within 3 months.
1. Fry the onion in the oil over a medium heat until softened (add a dash of water to help the onion steam and cook faster). Meanwhile, peel and grate the carrot and put to one side. Once the onion has softened, add the crushed garlic, smoked paprika and chilli flakes and give it a good stir. Add a dash more water and cook for a couple more minutes.
2. Drain and rinse the beans, before adding them to the pot along with the tomato puree, tinned tomatoes, fresh tomatoes and grated carrot.
3. In a small bowl, pour a few Tbs of boiling water over half a stock cube and give it a stir with a teaspoon until infused. Pour straight into the chilli along with the Marmite. Give it all a good stir before seasoning well with salt and pepper. Bring to the boil.
4. If using fresh corn, remove the kernels by simply standing the sweetcorn on it’s head and running a sharp knife carefully down the sides slowly (they do tend to go everywhere, so proceed with care). Add to the chilli.
5. Turn the heat down and simmer for 20 mins (now is a good time to roughly chop the coriander). Remove from the heat, stir in the coriander and squeeze over the juice of a lime. Serve either on the top of a baked sweet potato or with rice, guacamole and good dollop of sour cream.
If you’ve had a go at making my chilli or any of my other recipes, I’d love to hear about it. @corrieheale email@example.com