Smoky Veggie Chili with Salsa and Homemade Flatbreads
Ingredients: Sweet potatoes, Fresh tomatoes, Spring onions, Sweet corn, Garlic cloves · 60 min cook time · 650kcal · ~₩24,900
Ingredients
3개 Sweet potatoes, 1kg Fresh tomatoes, 1bunch Spring onions, 2개 Sweet corn, 4개 Garlic cloves, 2tin Canned black beans, 2teaspoons Cajun seasoning, 150g Self-raising flour, 1pinch Salt, 80ml Water, 1pinch Black pepper, 1splash Vinegar, 1bunch Coriander, 1dollop Yogurt
Instructions
1. Place a large non-stick casserole style pan on high heat. Add two sweet corn cobs to the hot dry pan and turn every minute for 5-6 minutes until lightly golden.
2. While the corn cooks, trim the funky ends off the spring onions and add them whole to the hot pan. Add four peeled garlic cloves to the pan as well.
3. Slice the sweet potatoes into 2 cm chunks.
4. Once the spring onions are done, remove the white parts for the salsa and set aside. The green parts will go into the liquidizer. Remove the garlic cloves from the pan and add them to the liquidizer.
5. Add the sweet potato chunks to the pan. Add 800g of tomatoes to the pan. Set aside 2-3 tomatoes for the salsa, and cut the rest in half to add to the liquidizer.
6. Add one tin of black beans (juice and all) to the liquidizer. Add two heat teaspoons of Cajun seasoning to the liquidizer. Blend until smooth.
7. Remove the sweet corn from the pan and set aside for the salsa. Pour the blended sauce into the pan with the sweet potatoes and tomatoes. Add the remaining tin of black beans with its juice.
8. Turn down the heat and let the chili simmer for 20-30 minutes until the sweet potato is tender.
9. For the flatbreads, combine 150g self-raising flour with a good pinch of salt. Add 80ml of water and mix with a fork until it forms a dough. Knead for about a minute until the bowl is clean.
10. Cut the dough into four equal pieces and roll each into a ball. Let them rest for a couple of minutes.
11. For the salsa, carefully slice the charred sweet corn kernels off the cob. Add them to a bowl. Slice the white parts of the spring onions and add to the bowl.
12. Cut the reserved tomatoes in half, remove the core, squeeze out excess juice, and roughly slice. Add to the salsa bowl. Season with salt, pepper, and a splash of vinegar. Mix well.
13. Put a pan on full whack for the flatbreads. Lightly flour a surface and roll out each dough ball as thinly as possible. Keep cooked flatbreads warm under a clean tea towel.
14. Cook each flatbread in the hot pan until bubbles appear and it's soft, spongy, charred, and toasty.
15. Serve the chili with a generous serving of sweet potatoes and beans. Top with the salsa. Serve with torn homemade flatbreads. Optionally, garnish with fresh coriander and a dollop of yogurt (vegan yogurt for a vegan dish).
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