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Chilli Non Carne

Clea Grady

Mexican-inspired plate - Christopher Shoebridge
Prep Time: 10M
Cooking Time: 30M
Serves: 4

A faithful crowd pleaser and a one-pot wonder. Great in a big bowl on its own, in a burrito or wrap, with rice, or with a big old plate of nachos. You just can’t go wrong!

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Ingredients

  1. Olive Oil
  2. 1 x large onion (white or red)
  3. 3 x cloves of garlic
  4. Teaspoon of cumin powder
  5. Teaspoon of coriander
  6. Good splash of soy sauce
  7. Good squirt of tomato puree
  8. 2 x carrots
  9. 2 x celery stalks
  10. Half a teaspoon (or more if you like spice) of cayenne pepper
  11. Half a teaspoon of smoked paprika
  12. Good splash of your favourite hot sauce (optional)
  13. 1 x tin chickpeas
  14. 1 x tin kidney beans
  15. 1 x tin cannellini beans
  16. 2 x tins of chopped tomatoes
  17. Salt and pepper to taste

A faithful crowd pleaser and a one-pot wonder. Great in a big bowl on its own, in a burrito or wrap, with rice, or with a big old plate of nachos. You just can’t go wrong!

Preparation

Serves 4, or 2 with leftovers  This is a meal that you will make again and again, so use my ingredients as a guide and experiment with what you like best. I also like it hot, so go easy on the cayenne, paprika and hot sauce if you're not a fan. You can choose whatever beans you like, but I recommend 3 x tins whatever combination you choose. This is a hearty meal, and one that tastes better the next day. Great on toast for lunch!

Method

  • Put a good splash of olive oil in a pot and get it on a low/medium heat
  • Chop up your onion and toss in the pot
  • Chop up your garlic and throw in after a couple of minutes
  • Add your cumin, coriander, paprika and cayenne and mix well
  • Add your soy sauce and tomato puree and mix
  • Chop up your carrots and put them in (I typically slice them down the middle, down the middle again, and then across into little chunks)
  • Then goes your celery, chopped, but not too fine (the carrot and celery add texture and a bit of crunch)
  • Open your tins of beans, pour into a colander and rinse well in cold water
  • Add all the beans to the pot and mix well
  • Add the 2 x tins of tomatoes and mix again
  • Salt and pepper to taste and then leave simmering away for a good 30 minutes
  • Taste before serving – if it tastes great then you’re ready!

If you make in advance, leave simmering for 30 minutes or so, stirring occasionally, and then let it sit covered for a few hours. Heat up again before serving. These flavours love getting to know each other, so a little time is never a bad thing.

Enjoy!

 

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