PREP TIME: 10mins COOKING TIME: 40mins

Friday night food and such a quick and easy store cupboard pantry dish! One of my first dishes at Adre’s Kitchen and one I cook a lot. For me a good chilli is all about the sides, see serving suggestions below. Don’t be scared of the long list of ingredients, its mostly cans!

SERVING SUGGESTION

A good chilli is all about the toppings! Serve with a good guacamole, sour cream or a vegan coriander cashew cream and a spicy salsa.

Santa Anna Tortilla Chips and or Corn Tortillas

INGREDIENTS
  • 2 small red peppers
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 2 garlic cloves minced
  • 2 cans whole peeled tomatoes
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 can black beans
  • 1 can cannelini or butter beans
  • handful of coriander finely chopped
  • extra virgin olive oil
  • salt & pepper

SPICE MIX

  • 2 tbspn ground cumin
  • 2 tbspn sweet smoked Spanish paprika (see not)
  • 1 tbspn ground coriander
METHOD
  1. Optional: For extra smokey flavour. Roast your peppers until blackened, a bbq works best or a stainless steel pan, place peppers in a bowl and cover. Let the peppers sweat for 10minutes and remove skins, seeds and white membranes.
  2. Pour some oil into a saucepan, add the carrots, celery and onions and sauté covered on a medium heat for about 25minutes, until the mixture is very soft and slightly caramelised. Chop the peppers into blocks.
  3. Optional: In the meantime place spices in a dry frying pan on a medium heat and heat until fragrant – remove from the heat, pour into a bowl. (see note)
  4. Add the minced garlic to the onion mixture and stir for about 3 minutes, add the chopped peppers and the spice mixture, stirring until fragrant.
  5. Add the tomatoes, breaking the whole tomatoes with a wooden spoon until fully ‘chopped’. Open and drain all the beans and add the drained beans to the mixture. Season with salt and pepper and check whether you would like more seasoning. Start by adding 1/2 tspn of cumin & paprika.
  6. Add the coriander and season.
KITCHEN NOTES

Roasting spices releases the natural flavour compounds and improves the taste.

Print Friendly, PDF & Email

PREP TIME: 10mins COOKING TIME: 40mins

Friday night food and such a quick and easy store cupboard pantry dish! One of my first dishes at Adre’s Kitchen and one I cook a lot. For me a good chilli is all about the sides, see serving suggestions below. Don’t be scared of the long list of ingredients, its mostly cans!

SERVING SUGGESTION

A good chilli is all about the toppings! Serve with a good guacamole, sour cream or a vegan coriander cashew cream and a spicy salsa.

Santa Anna Tortilla Chips and or Corn Tortillas

INGREDIENTS

  • 2 small red peppers
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 2 garlic cloves minced
  • 2 cans whole peeled tomatoes
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 can black beans
  • 1 can cannelini or butter beans
  • handful of coriander finely chopped
  • extra virgin olive oil
  • salt & pepper

SPICE MIX

  • 2 tbspn ground cumin
  • 2 tbspn sweet smoked Spanish paprika (see not)
  • 1 tbspn ground coriander

METHOD

  1. Optional: For extra smokey flavour. Roast your peppers until blackened, a bbq works best or a stainless steel pan, place peppers in a bowl and cover. Let the peppers sweat for 10minutes and remove skins, seeds and white membranes.
  2. Pour some oil into a saucepan, add the carrots, celery and onions and sauté covered on a medium heat for about 25minutes, until the mixture is very soft and slightly caramelised. Chop the peppers into blocks.
  3. Optional: In the meantime place spices in a dry frying pan on a medium heat and heat until fragrant – remove from the heat, pour into a bowl. (see note)
  4. Add the minced garlic to the onion mixture and stir for about 3 minutes, add the chopped peppers and the spice mixture, stirring until fragrant.
  5. Add the tomatoes, breaking the whole tomatoes with a wooden spoon until fully ‘chopped’. Open and drain all the beans and add the drained beans to the mixture. Season with salt and pepper and check whether you would like more seasoning. Start by adding 1/2 tspn of cumin & paprika.
  6. Add the coriander and season.

KITCHEN NOTES

Roasting spices releases the natural flavour compounds and improves the taste.

Print Friendly, PDF & Email