VERIFIED VEGGIE CHILLI

By Rob Tyrer @verifiedveggie


First of all, I don’t like recipes. Every time I cook I constantly change things both for taste and to use up what I have in. For example, I forgot to get carrots whilst making this recipe for the magazine. So please feel free to have a play, switch things in and out to discover your perfect chilli.



INGREDIENTS


2 red onions

2 large carrots

4 chillies

4 cloves of garlic

2 long sweet peppers

2 bell peppers

Mix of beans

2 tins of chopped tomatoes

Coriander

Spices:

- Cayenne pepper

- Chilli powder

- Paprika Lime

Hot sauce / Tabasco


SERVES: 6

TAKES: 45 MINS


STEP 1


Place the long peppers on the hob flame. Please, please, put on your extractor fan(s), close the door and open the windows because things are about to get smoky. Turn the peppers until blackened all over then transfer to and wrap up tightly in foil. Leave to the side.


STEP 3

Roughly chop the bell pepper and pulse in the blender (or keep chunky!). Add to the pan and cook for 1-2 minutes before adding the spices. Cook for 1 minute. Drain and rinse the beans and then add to the pan.


STEP 4

Add the chopped tomatoes to the pan and increase the heat to boil. Open wrapped peppers (be careful of escaping steam!) and remove blackened skin by rubbing with a paper towel. Roughly chop the pepper and add to the pan. Reduce the heat, add water if needed and simmer for 25-30 minutes, or until the chilli is at your desired thickness.


STEP 5

Add chopped coriander and lime juice (and hot sauce). Serve with rice, topped with coriander and a lime wedge.

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