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Vegetarian Chilli

Perfect for meat free Monday's

18 Jul 2018 1 hour 4

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This vegetarian chilli is nothing short of amazing. Packed with mega flavours and some serious veggies, you won’t even miss the meat. Would I steer you wrong?

Ingredients

Chilli
olive oil
2 large kumara, peeled and cut into 3cm dice
1 teaspoon ground cinnamon
1 onion, halved and sliced finely
1 yellow capsicum, roughly chopped
2 cloves garlic, peeled and sliced
1 red chilli, finely diced
large handful fresh coriander, stalks separated from leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chipotle powder
75ml rum/bourbon (optional)
400 gram tin of whole tomatoes
1 tablespoon smoky hickory sauce
400 gram tin of butter beans
salt and pepper

To Serve
Cooked rice
Plain coconut yoghurt (think of it as a fire extinguisher)
Guacamole
Coriander

Prep time: 20 mins
Cooking time: 1 hour

Recipe

Preheat the oven 180C° bake.

Place the diced kumara in an oven roasting tray, drizzle with olive oil, season with salt and pepper and sprinkle over the cinnamon. Toss until coated and bake for 25-30 minutes until tender, tossing halfway through. Remove and set aside.
Place a large heavy-bottom saucepan over medium heat and add two tablespoons of olive oil, the onion, yellow pepper, garlic, and chilli. Finely chop the coriander stalks, add to the saucepan and sauté everything for 5-7 mins. Add the cumin, coriander and chipotle powder and cook for a further minute.
Add the bourbon (if using) and let it bubble away for a minute, scraping the bottom of the pan to deglaze it.
Add the tomatoes, breaking them up with a spoon, then refill the empty tomato can halfway with water and add to the saucepan as well. Add the hickory sauce, mix well and bring to the boil. Reduce the heat and simmer for 12-15 minutes. Drain the beans and add to the chilli, along with the cooked kumara. Simmer for a further 5-10 minutes until nice and tender.

Serve with fluffy rice, a dollop of coconut yoghurt, some guacamole and roughly chopped coriander.

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