CHILE NON CARNE
Serves 6-8
This is a delicious, warming,
wonderful bowl of vegetable chilli.
- 700g sweet potatoes, peeled and
cut into 3cm chunks - 500g parsnip or celeriac, peeled
and cut into 3cm chunks - 6 tbsp olive or rapeseed oil
- Salt and freshly ground pepper
- 2 onions, chopped
- 3 garlic cloves, chopped
- 1-2 tbsp chipotle paste, to taste
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 heaped tsp dried oregano
- 2 x 400g tins black beans,
drained and rinsed - 2 x 400g tins plum tomatoes
- 1-2 tbsp light brown soft sugar,
to taste - 30g dark chocolate (70 per cent
cocoa), grated - Fresh coriander, guacamole, rice,
tortillas and sour cream, to serve
- Preheat the oven to 200C fan
(220C non-fan). Put the sweet
potatoes and parsnip or celeriac
on a baking tray, drizzle over 3 tbsp
oil and season generously. Toss
everything together with your
hands, spread out and roast for
30-35 minutes until the veg is crisp
at the edges and tender in the middle. - Meanwhile, warm the remaining
3 tbsp oil in a large saucepan over
a medium heat and fry the onions
with a big pinch of salt for
10 minutes until they soften. Add
the garlic and cook for 3 minutes or
so until soft. Add half the chilli paste
to the onions, along with the spices
and oregano. Fry for a minute, then
add the beans, tomatoes, sugar and
chocolate, then fill up the tomato tin
with hot water and add to the pan. - Bring to the boil, then simmer
for 15 minutes until reduced. Stir
in the roasted vegetables and taste.
If you want more spice, add more
chilli paste. Simmer for another
15 minutes until the sauce has
thickened. Check the seasoning,
then sprinkle over the coriander
and serve with guacamole, rice,
salsas, tortillas and sour cream.
The Times Magazine 35If you want more spice, add more chilli. Serve with guacamole and tortillas
Eat!
MEXICAN