Monday, 21 April 2014

2 Bean Chilli: The Master of Versatility (17p)

as a side dish with jerk chicken schnitzel  and new potatoes
This recipe creates so much that it was used as a side dish when Jesus fed the 5000.* You can serve it with rice, have it as a side dish to a main meal or lunch, or put it on toast with a bit of cheese. Proper chilli takes a lot of time, and though this isn’t the time friendliest of dishes, once it’s there you can dip into it whenever you need to.

You Will Need
1 Sweet Potato
1 tin of kidney beans
1 tin of baked beans
1 pepper
1 carrot
1 chilli
1 onion
1 clove of garlic
2 handfuls of frozen peas
Squeeze of tomato puree

Peel the sweet potato and chop it into smallish chunks, add a little oil and roast at gas mark 6 for about 20minutes.
Meanwhile, prep the veg. Dice peppers, peel and cut carrots, open tins, roughly chop the onion, garlic and chilli.
When the sweet potato is cooked (you should be able to add a fork in easily), sweat the onion in a splash of oil until translucent, then add the garlic and chilli – fry for 2minutes.
Stir in your tomato puree and add a splash of water to get any gunk up off the bottom of your pan. (I added a pinch or two of enchilada seasoning, but that was only because I had some spare, you can also add paprika or cayenne pepper)
Next, begin to add your veg – fry the carrot and pepper for a minute or so, then add the sweet potato and kidney beans. Finally add your beans and tomatoes – the liquid should just come above all the veg, if it doesn’t add a splash of water or stock.
Bring to the boil, then reduce to a simmer for half an hour, stirring occasionally. When it’s done it will be a deliciously sticky looking chilli, serve with rice.

*that’s not all that historically accurate, it actually serves about 8

The leftovers after feeding four.

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