This is a brilliant alternative to the classic chilli con carne; it's packed full of vegetables, really good for you and super-tasty, too!
Ingredients
- 1 dried smoked chipotle
- 1 red chilli
- 1 onion
- 1 tsp sweet smoked paprika
- ½ tsp cumin seeds
- 2 garlic cloves, crushed
- 1 big bunch fresh coriander
- 2 tbsp olive oil
- 2 sweet peppers
- 1 aubergine cubed
- 1 x 400 g tin of chickpeas
- 1 x 400 g tin of black beans
- 700g passata
Chilli paste…
- 1 dried ancho chilli, rehydrated in boiling water for 10 minutes
- 1 red chilli
- 1/2 tsp cumin seeds
- 1 tsp smoked sweet paprika
- 2 garlic cloves
- 1 bunch coriander, stalks (save the leaves for serving)
- 1 red onion
- 2 tbsp olive oil
In the Chilli…
- 1 x 400g chickpeas, rinsed and drained
- 1 x 400g black beans, rinsed and drained
- 1 aubergine, cubed
- 2 sweet peppers
- 700g passata
Add your chilli paste ingredients to a food processor and blitz until smooth.
Tip into a lidded pan, then add the deseeded and roughly chopped peppers, aubergine, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on.
Cook through for 15-20 minutes. Check seasoning and serve with rice for a sensationally simple dinner!