PREP TIME: 10mins COOKING TIME: 30mins

A good chilli is the perfect summer food! I love the depth of flavour in this quick to cook, no fuss family meal.

Charring your aubergine on over hot coals or over a gas flame will ensure you create a lovely smoky flavour but if you can’t be bothered just dice the aubergine and simply add with the rest of the veggies.

The decadent addition of a piece of chocolate adds a bit of richness but you can omit.

Seasonal Swaps: a chilli is the perfect way to ‘clear-the-fridge’ from any veggies, simply cut into similar size and add as the base. You can use any two cans of beans.

Getting Ahead: this dish is the perfect make-ahead dish, you can cook this 2-3 days in advance.

Freezer friendly too.

Serves 4

SERVING SUGGESTION

A chilli is made for serving with all sorts of bits and bobs, I love to serve this with rice, a good spicy fresh tomato and onion salsa, a good thick yogurt, grated mature cheddar cheese and a fabulous guacamole on the side.

The chilli will be perfect to fill a taco or a wrap.

INGREDIENTS
  • 2 medium aubergines (one kept whole, the other diced)
  • 4 tablespoons olive oil
  • 1 large onion, finely diced
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon chilli flakes (optional)
  • 2 teaspoons cumin
  • 2 teaspoons Spanish smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 3 tablespoons soy sauce
  • 30g dark chocolate
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin black beans
  • 1 x 400g red kidney beans
  • handful chopped coriander (to serve)
  • lime wedges (to serve)
METHOD
  1. Grill you aubergine until well blackened and charred, remove the flesh from and discard the skins (or skip this step and simply dice).
  2. Heat the spices in a pan until toasted and fragrant (no oil, dry pan), remove.
  3. Heat the oil in a saucepan, add the onions, aubergine, carrot and celery and cook covered until softened, about 15 minutes. Add the aubergine flesh.
  4. Add the garlic, cook until fragrant, 3 minutes.
  5. Add the spices and stir until fragrant, add the soy sauce and chocolate and heat and stir until the chocolate melts. Add tomatoes and taste adding a pinch of salt (if needed).
  6. Add the beans and stir and cook until beans are heated through, about 15 minutes. Taste and season with salt and pepper. Season with chopped coriander and serve with sides, rice and/or tortillas.

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PREP TIME: 10mins COOKING TIME: 30mins

A good chilli is the perfect summer food! I love the depth of flavour in this quick to cook, no fuss family meal.

Charring your aubergine on over hot coals or over a gas flame will ensure you create a lovely smoky flavour but if you can’t be bothered just dice the aubergine and simply add with the rest of the veggies.

The decadent addition of a piece of chocolate adds a bit of richness but you can omit.

Seasonal Swaps: a chilli is the perfect way to ‘clear-the-fridge’ from any veggies, simply cut into similar size and add as the base. You can use any two cans of beans.

Getting Ahead: this dish is the perfect make-ahead dish, you can cook this 2-3 days in advance.

Freezer friendly too.

Serves 4

SERVING SUGGESTION

A chilli is made for serving with all sorts of bits and bobs, I love to serve this with rice, a good spicy fresh tomato and onion salsa, a good thick yogurt, grated mature cheddar cheese and a fabulous guacamole on the side.

The chilli will be perfect to fill a taco or a wrap.

INGREDIENTS

  • 2 medium aubergines (one kept whole, the other diced)
  • 4 tablespoons olive oil
  • 1 large onion, finely diced
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon chilli flakes (optional)
  • 2 teaspoons cumin
  • 2 teaspoons Spanish smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 3 tablespoons soy sauce
  • 30g dark chocolate
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin black beans
  • 1 x 400g red kidney beans
  • handful chopped coriander (to serve)
  • lime wedges (to serve)

METHOD

  1. Grill you aubergine until well blackened and charred, remove the flesh from and discard the skins (or skip this step and simply dice).
  2. Heat the spices in a pan until toasted and fragrant (no oil, dry pan), remove.
  3. Heat the oil in a saucepan, add the onions, aubergine, carrot and celery and cook covered until softened, about 15 minutes. Add the aubergine flesh.
  4. Add the garlic, cook until fragrant, 3 minutes.
  5. Add the spices and stir until fragrant, add the soy sauce and chocolate and heat and stir until the chocolate melts. Add tomatoes and taste adding a pinch of salt (if needed).
  6. Add the beans and stir and cook until beans are heated through, about 15 minutes. Taste and season with salt and pepper. Season with chopped coriander and serve with sides, rice and/or tortillas.

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