Winter's on the way, comfort food is on the menu, and I'm BACK! The Blog has been rather neglected this summer but I'm *all* about warming one-pots and big batches of cosy curries and stews so I promise to make a proper return to blogging my favourite recipes once again this winter. Let's start things off with this feisty little weeknight number: Aubergine and Bean Chilli with Tomatoes and Red Pepper. It's a good 'un (and it is also vegetarian - vegan without the soured cream - if you happen to be into that kinda thang)...
Olive oil
1 onion, diced
2 cloves of garlic, crushed
Small bunch of coriander, stalks roughly chopped and leaves retained for later
2 tsp ground cumin
1 tsp ancho chilli flakes
Generous 2 tsp sweet smoked paprika
1 red pepper, diced
1 aubergine, diced
400g tin chopped tomatoes
1 tsp oregano
2 tins of beans - black beans, borlotti beans, kidney beans are all good
Brown rice, soured cream, corn tortilla chips, and lime wedges to serve
What to do:
1. Soften the onion and garlic in olive oil over a medium/low heat.
2. Add the chopped coriander stalks, cumin, chilli flakes, and paprika and stir to coat well.
3. Cook down until fragrant and the paprika has coloured the onion and garlic a lovely dark orange colour.
4. Turn the heat up slightly and add the diced pepper and aubergine, stir to coat everything again, and fry for about 10-15 minutes stirring frequently. Don't let it burn and turn the heat down if necessary.
5. Tip the chopped tomatoes into the mix, plus half a can of water, and the oregano. Turn up the heat to bring the chilli to the boil then leave it to simmer and thicken slightly (5ish minutes).
6. Drain and rinse the canned beans and add them to the pan, stirring and seasoning well. Turn the heat down and put the lid on and leave the chilli to simmer gently while you cook some rice.
7. Adjust the seasoning if necessary then serve with brown rice, dollops of soured cream, the reserved coriander leaves, corn chips for dipping, and wedges of lime for squeezing. Easy peasy!
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