Veggie Chilli
Ingredients: Onion, Garlic, Chilli, Cinnamon, Cayenne Pepper · 60 min cook time · 685kcal · ₩9,600
Ingredients
1ea Onion, 2ea Garlic, 2ea Chilli, 1tsp Cinnamon, 1tsp Cayenne Pepper, 1tsp Smoked Paprika, 1tsp Cumin, 1ea Bell Pepper (Red), 1ea Bell Pepper (Yellow), 1묶음 Coriander Stalks, 2ea Sweet Potato, 1캔 Canned Beans (Cannellini), 1캔 Canned Chickpeas, 2캔 Canned Whole Plum Tomatoes, 1cup Basmati Rice, 2cup Water, 1pinch Salt, 1pinch Pepper, 1tbsp Olive Oil, 1ea Lime, 1tbsp Yogurt
Instructions
1. Roughly chop a nice onion, peel it, and add it to a hot pan with olive oil.
2. Slice two cloves of garlic and add them to the pan with the onions.
3. Roughly finely slice the chillies and add them to the pan. If you have leftover chillies, you can freeze them or store them in salt.
4. Add a level teaspoon of cinnamon, cayenne pepper, and cumin to the pan. Stir everything up.
5. Remove the seeds from the red and yellow bell peppers by thumbing them out. Roughly chop them into 2 cm chunks.
6. Add the chopped bell peppers to the pan. Stir and cook for about 10-15 minutes on medium-high heat to caramelize the vegetables and bring out their natural sugars.
7. Finely slice the coriander stalks and add them to the pan. Stir them in.
8. Chop the sweet potatoes into 1-inch chunks. Drizzle with olive oil, a pinch of salt and pepper, cinnamon, cayenne pepper, and cumin. Toss them to coat.
9. Roast the sweet potatoes in the oven at 200°C for about an hour.
10. Add one can of cannellini beans (with juice) and one can of chickpeas (with juice) to the pan. Stir.
11. Add two cans of whole plum tomatoes to the pan. Rinse out the cans with a little water and add that to the pan as well. Stir and break up some of the tomatoes.
12. Simmer the chilli for about 20-25 minutes until it's thick and delicious. Season with salt and pepper if needed.
13. For the rice, add one builder's mug of basmati rice to a pot. Add two mugs of water and a pinch of salt. Put the lid on and let it thunder away for 12 minutes, then switch it off.
14. Take the roasted sweet potatoes out of the oven and add them directly to the chilli. Stir them in.
15. Taste the chilli and correct the seasoning if necessary. Add some fresh herbs and a squeeze of lime juice for a pick-me-up.
16. Fluff up the cooked rice with a fork and place a nice mound on a plate. Top with the chilli, a dollop of yogurt or sour cream, and a few bits of coriander.
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