Add some vegetable stock powder to the empty tomato tin and fill ¾ full with hot water. Stir fry for another couple of minutes, then add a tin of chopped tomatoes, a little sugar, some salt and a teaspoon of dried oregano.
Then tip in the coarsely ground cumin and coriander (or ground cumin and coriander) along with smoked paprika and cayenne pepper. While these are frying away you can slice your garlic and chillies, and prepare the butternut squash and red pepper, by cutting them into chucks, and spreading them on a baking tray with some oil, smoked paprika and salt and pepper.Īdd the garlic and chillies to the onions, and fry, stirring frequently, for a couple of minutes. Return the saucepan to the heat, add a little oil, and fry the sliced onion for 10-12 minutes until soft and starting to take on a little colour. If you do use the seeds, once their scent starts to waft through the kitchen, tip them into a pestle and mortar or a spice grinder and grind to a coarse powder. I much prefer using whole spices here because the flavour comes through much better, but you could also use the same amounts of ground cumin and coriander, and add them with the other spices. Once hot, add the cumin and coriander seeds and toast for a few minutes until aromatic. To start, pre-heat the oven and put a large saucepan over a medium heat. You could even add a little more liquid and spoon it over a mound of rice for the classic bean chilli experience. You could use it to make loaded nachos, or heap it onto a baked potato with a generous dollop of vegan sour cream. You could pile it on a tortilla, with rice and loads of guacamole and salsa for a banging burrito, you could stuff it into tacos, or make enchiladas (try the cheesy sauce from my macaroni cheese recipe).
Butternut squash and red pepper are roasted to bring out their sweetness, and then the whole thing is baked in a hot oven so that the edges char and the flavours intensify.īecause this isn’t a particularly wet chilli, it can be used in loads of different ways. Cumin, coriander seed, smoked paprika and cayenne add some aromatic spice, accompanied by garlic, tomatoes, and chillies for that all important kick of heat. Jackfruit has a wonderful meaty texture and is a complete flavour sponge, making it an ideal addition to bold South American flavours. I’ve never actually written down a recipe for the chilli I make at home, which probably explains why it’s different every time I make it, but this iteration I thought was worth officially documenting. It’s a good thing I quite like bean chilli. Years of vegetarianism has meant that I have eaten pretty much every sort of bean in every sort of bean chilli, in almost every sort of setting. In the UK it seems to be the established dish to serve if you aren’t overly familiar with plant-based cooking but have to cater for a non-meat eater. Perfect for cold days, or any time you need a little comfort.īean chilli is absolute classic vegan fare. Succulent, meaty jackfruit is bathed in spices and a rich tomato sauce, accompanied by black beans, and sweet and charred roasted squash and red pepper. A spicy, smoky, sumptuous chilli, bursting with flavour.
0 kommentar(er)
