This was meant to be a vegetarian dish, and with the removal of the bacon and chorizo, could quite easily be the meatiest - meat free chilli you'll taste.
I had some bacon that needed using up, so that went in along with some mushrooms to bulk up the dish.
It packs a punch and I'm definitely going back to this dish once the blog is over. It's probably the most flavoursome dish I've come across so far.
Ingredients:
1 tbsp vegetable oil
1 large carrot, diced finely
2 large celery sticks, diced finely
6-7 rashers of smoked bacon, diced
1/2 ring of Spanish chorizo, cubed
1 large red pepper, finely diced
1/2 punnet of button mushrooms, sliced
1 medium onion, finely chopped
1 large clove of garlic, crushed
1 tbsp sundried tomato puree
1 large red chilli, de-seeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1/2 tsp ground cinnamon
1 tsp smoked paprika
couple of glasses of tempranillo red wine
1 tsp soy sauce
1 tsp worcester sauce
400g chopped tomatoes
400g can red kidney beans, drained and rinsed
400g can aduki beans, drained and rinsed
400g can black eyed beans, drained and rinsed
Method:
1. Add the chopped bacon to a pan with the vegetable oil and fry for a couple of minutes then add the chorizo. Fry for a couple of more minutes until the oil from the sausage begins to run. Add the carrot, celery, red pepper, onion and garlic and stir continuously for a good 5 minutes.
2. Add the chilli, tomato puree, mushrooms, bay leaf and stir for a couple of minutes. Add the spices (cinnamon, cumin and paprika) and stir through to coat the ingredients then add the wine, soy sauce, worcester sauce and tomatoes.
3. Simmer for about 10 minutes then add the three types of beans. Simmer for a further 30 minutes. If you feel it's a little dry, add a touch more wine! (The longer you leave this on the stove the more time the flavours have to infuse and trust me - it tastes awesome!)
4. Serve with a hot, buttered jacket potato, some lettuce and a dollop of sour cream.
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