Day 12: Chilli sin carne. All the robust flavours of the trad version, with roast peppers to add body and a smoky aroma to the mixture. Incredibly quick and easy to prepare. Serve with salad and rice or baked potatoes or maybe some corn bread. And don’t forget your toppings;). Here I’ve added advocado slices, coriander and a drizzle of olive oil, with some zingy homemade salsa on the side – see below for the recipe. Corn chips could be fun too, or whip up some guacamole.
1 tbsp olive oil
1 onion, roughly chopped
2 cloves of garlic, finely chopped
400 gr can of chopped tomatoes
400 gr can of kidney beans, drained
2 red, yellow or orange peppers, or a mixture
1 tsp cumin
large pinch paprika powder
large pinch ground coriander
chilli pepper, salt and pepper to taste
1 ripe avocado
few drops of lime juice
handful of coriander leaves, torn (you can chop the stalks into the chilli for extra flavour if you like)
First, roast the peppers over a gas ring until blackened in places and soft. Put in a plastic bag for a few minutes: this helps the skins come off more easily. Peel, remove the seeds and chop into bite-sized pieces.
Soften the onion and garlic in the olive oil over a low heat. Add the coriander and cumin, stir, then add the tomatoes, peppers and beans. Bring up to the boil, then allow to simmer slowly for about half an hour.
Meanwhile, peel and slice the avocado and sprinkle with a little lime juice to prevent it from discolouring.
Season the chilli with the oregano and chilli pepper to taste and add salt and pepper.
Serve, topped with the avocado and coriander.
PS For the salsa: roughly chop 4 small tomatoes, thinly slice half a small onion and finely chop half a clove of garlic. Mix in a bowl with the juice of half a lime and some salt. Stir and allow to sit for 15 minutes before serving.