Smoky Veggie Chili with Salsa and Homemade Flatbreads
Ingredients: Sweet Potatoes, Fresh Tomatoes, Spring Onions, Corn on the Cob, Garlic · 50 min cook time · 420kcal · ₩19,850
Ingredients
4ea Sweet Potatoes, 1000g Fresh Tomatoes, to taste Spring Onions, 2to taste Corn on the Cob, 4cloves Garlic, 2cans Black Beans, 2tsp Cajun Spice, 150g Self-raising Flour, to taste Salt, to taste Water, to taste Coriander, to taste Yoghurt, to taste Olive Oil, to taste Lime
Instructions
1. Char whole corn on the cob in a dry pan on high heat, turning every minute until golden all over.
2. In the same pan, char whole spring onions and garlic cloves.
3. Chop sweet potatoes into 2cm chunks and slice fresh tomatoes.
4. Add charred spring onions, garlic, fresh tomatoes, and one can of black beans (with juice) plus cajun seasoning into a blender. Blend until smooth to make the chili sauce.
5. Pour the sauce into a large casserole pan over sweet potato chunks, add the second can of black beans, and simmer on the hob before finishing in the oven.
6. Make quick salsa by slicing the charred corn off the cob, mixing with diced fresh tomatoes, spring onions, salt, pepper, vinegar, and oil.
7. Make flatbreads by mixing self-raising flour, salt, and water, kneading briefly, dividing into 4 balls, rolling thin, and cooking in a hot dry pan.
8. Serve the smoky veggie chili topped with salsa, flatbread, yoghurt, coriander, and lime wedges.
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