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Smoky veggie chilli
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Total Time:
1 hour 45 minutes
Try my batch-cooked veggie chili for a cozy winter meal. By dry-charring the vegetables, you'll elevate the smoky flavor.
Ingredients:
  • extra virgin olive oil
  • 3 large mixed-colour peppers
  • 2 sweet potatoes (300g each)
  • 2 onions
  • olive oil
  • 1 heaped teaspoon cumin seeds
  • 2 teaspoons smoked paprika
  • 2 teaspoons cocoa powder
  • 1 heaped tablespoon peanut butter
  • red wine vinegar
  • 1–2 fresh red chillies
  • 1 x 400 g tin of butter beans
  • 1 x 400 g tin of chickpeas
  • 3 x 400 g tins of plum tomatoes
  • 1 bunch of fresh coriander (30g)
  • 8 small baking potatoes
  • 140 g Cheddar cheese
  • 4 little gem lettuces
  • 8 tablespoons natural yoghurt
  • ½ a red onion
  • ½ an apple
  • 1 lime
  • 1 x 230 g jar of jalapeños
  • a few sprigs of fresh mint
Instructions:
  • Place a large casserole dish over medium-low heat and a large non-stick frying pan over high heat. Pierce the peppers, then char them directly on a gas flame or under a hot grill for 10 minutes until charred. Meanwhile, scrub the sweet potatoes, slice into 2cm chunks (no need to peel), and char in the hot dry pan for 5 minutes, turning halfway. Peel and cut onions into 1cm chunks, and cook in the casserole for 3 minutes until softened. Push onions to the side, drizzle in 2 tablespoons of oil, then add cumin seeds, paprika, cocoa powder, and peanut butter. Stir in 1 tablespoon of red wine vinegar. Char the chillies and peppers until blackened. Remove seeds from peppers and chop, then add to the casserole. Remove seeds from chillies, chop finely, and add to the mix. Preheat the oven to 180ºC/350ºF/gas 4. Strain butter beans over the casserole, reserving the juices. Char the beans in the frying pan until they start to pop, then add to the vegetable mix. Add chickpeas, tinned tomatoes, water, coriander stalks, salt, and pepper. Cover with a lid slightly ajar and cook for 1 hour, stirring occasionally. scrub and prick potatoes, sprinkle with salt, and bake for 1 hour until crispy outside and fluffy inside. Make salsa by slicing onions and apples, dressing with lime juice. Make chilli sauce by blending jalapeños, vinegar, and mint. Just before serving, chop coriander, mix with chilli sauce and olive oil. Grate cheese and assemble lettuce leaves. Serve baked potatoes with cheese, chilli, lettuce, yoghurt, salsa, and chilli sauce.

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