About Vegan Chili Recipe
Source (google.com.pk)
Ingredients
2 medium-sized sweet potatoes, approximately 500g
1 level teaspoon cayenne pepper, plus extra for sprinkling
1 heaped teaspoon ground cumin, plus extra for sprinkling
1 level teaspoon ground cinnamon, plus extra for sprinkling
sea salt
freshly ground black pepper
olive oil
1 onion
1 red pepper
1 yellow pepper
2 cloves garlic
a bunch of fresh coriander
1 fresh red chilli
1 fresh green chilli
2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
2 x 400 g tinned chopped tomatoes
Win a dinner for 4 at Jamie's Italian
Method
This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it's totally up to you.
1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
8. Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.
This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 1 1/2 cups cooked kidney beans and 2 1/2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.
ingredients
1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
1 1/2 teaspoons kosher salt, or to taste
Chopped fresh cilantro
preparation
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
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