Smokey Vegetable Chilli
Ingredients: Bell Peppers (red, yellow, green), Sweet Potatoes, Onions, Olive Oil, Cumin Seeds · 90 min cook time · 450kcal · ₩27,000
Ingredients
3ea Bell Peppers (red, yellow, green), 2ea Sweet Potatoes, 2ea Onions, 2tbsp Olive Oil, 1tsp Cumin Seeds, 2tsp Smoked Paprika, 2tsp Cocoa Powder, 1tbsp Peanut Butter (unsweetened), 1tbsp Red Wine Vinegar, 2ea Red Chilies, 1캔 Canned Butter Beans, 1캔 Canned Chickpeas, 3캔 Canned Chopped Tomatoes, 1묶음 Cilantro, 1pinch Sea Salt, 1pinch Black Pepper, 0.5cup Jalapeños (pickled), 1줄기 Mint, 0.5ea Apple, 1ea Lime, 1묶음 Lettuce, 0.5cup Yogurt, 0.5cup Cheddar Cheese, 4ea Potatoes
Instructions
1. Slice sweet potatoes into 1 cm slices, leaving the skin on. Place them directly into a dry non-stick pan on high heat to toast and char.
2. Halve and quarter onions into 1 cm chunks. Place them into a dry casserole pan on medium heat to dry-fry and caramelize.
3. Move the onions to one side of the pan. Add 2 lugs of olive oil and 1 heaped teaspoon of cumin seeds. Let the cumin seeds toast and spit a little.
4. Bring the onions back into the pan. Add 2 teaspoons of smoked paprika and 2 teaspoons of cocoa powder. Stir well.
5. Add 1 heaped tablespoon of unsweetened peanut butter. Stir well.
6. Add 1 tablespoon of red wine vinegar to clean the bottom of the pan. Add the toasted sweet potatoes and stir well.
7. Char bell peppers directly on a gas hob or under a grill until blistered and black. Chunk them into 2-inch pieces, tap off the seeds, and add to the pan. Stir well.
8. Prick red chilies with a knife and char them on the gas hob. Slice them finely and add to the pan. Stir well.
9. Drain 1 can of butter beans, reserving the liquid. Add the butter beans to the pan. Drain 1 can of chickpeas, reserving the liquid. Add the chickpeas to the pan.
10. Heat a separate dry pan on high heat. Add the butter beans and let them scorch and burst open. Add the chickpeas to the pan with the vegetables.
11. Add 3 cans of chopped tomatoes to the pan, scrunching them with your hands. Fill one empty can with water and pour it into the pan. Repeat with another can of water.
12. Finely slice cilantro stalks and add them to the pan. Season with a pinch of sea salt and pepper. Stir well.
13. Cook the chili on medium heat with the lid ajar for 50 minutes to 1 hour, allowing the flavors to exchange and the sauce to thicken.
14. Wash potatoes, prick them with a fork, and season with salt. Bake in the oven at 180°C for about 1 hour until cooked.
15. Once the chili is off the heat, add a kiss of good olive oil for shine and grassiness. Chop fresh cilantro leaves and add them for perfume.
16. For the cheat salsa, blend pickled jalapeños with mint until smooth. For the crunchy salsa, finely slice half an apple and half an onion. Season with salt and squeeze lime juice over it, mixing well.
17. Cut open the baked potatoes, add cheddar cheese, and top with the smokey vegetable chili. Garnish with a dollop of yogurt, fresh cilantro, cheat jalapeño salsa, and crunchy apple and onion salsa. Serve with lettuce leaves for mopping up the chili.
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