Monday, 29 November 2010

Bean and Vegetable Chili

This is my basic chili recipe. I've made it many times. This time I served it over a purple baked potato with a side of kale sauteed with smoked garlic. It also goes well with rice or tortilla chips. You can add extra vegetables to the recipe if you wish - courgette and aubergine work well.

1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
1/2-1 tsp cayenne pepper
1 tsp cumin
2 tsp dried oregano
1 tsp cocoa powder
400g tin chopped tomatoes
400g tin kidney beans, drained and rinsed

Heat the oil in a saucepan and add the onion, garlic and red pepper. Fry for ten minutes. Add the cayenne, cumin, oregano and cocoa powder. Stir the spices into the vegetables. Add the tomatoes and beans. Heat through slowly.

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