Veggie Chilli with Chipotles in Adobo

SERVES 4 AS MAIN AND 6 AS STARTER
PREP: 20 MINUTES
COOK: 40 MINUTES

Method

  1. Heat the olive oil in a large, deep frying pan (skillet) or wide, heavy-based
  2. Add the onion, along with a pinch of salt, and fry over a low heat for 7 minutes
  3. Add the red and yellow peppers and fry for a further 5 minutes
  4. Stir through the chopped coriander stalks with the garlic, paprika, cumin and ground coriander and cook for 3 more minutes
  5. Blitz the tinned chipotles to a smooth paste in a food processor, or finely chop
  6. Stir the chipotles through the vegetables, along with the beans, tomatoes and sugar
  7. Bring to the boil, then reduce to a simmer and cook, uncovered, for 20 minutes
  8. Preheat the grill (broiler)
  9. Sprinkle the cheese directly over the chilli and place under the grill to cook for 3–4 minutes or until the cheese is molten and golden brown
  10. Top with the reserved coriander leaves and the spring onions
  11. Serve with guacamole, soured cream, salsa and lime wedges, as well as a big bowl of Manomasa Cantina tortilla chips to scoop it up

Ingredients

3 tbsp olive oil
1 red onion, chopped
1 red (bell) pepper and 1 yellow (bell) deseeded and sliced
1 small bunch of coriander (cilantro)
 2 garlic cloves, crushed
½ tsp hot smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 x 200g can chipotles in adobo sauce
1 x 400g can kidney beans, rinse
400g can black-eyed beans, rinsed 1 x 400g can chopped tomatoes
2 tbsp (soft light) brown sugar 50g (2oz) mature Cheddar, grated
50g (2oz/½ cup) grated mozzarella
1 spring onions (scallions), finely sliced 

TO SERVE

Guacamole
Soured cream
Pico de Gallo Salsa
Lime wedges 
Manomasa Cantina White Corn Chips

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Photography David Loftus | Recipes and styling Julia Azzerello