The wave heat is still hear so eating meat in this heat is to much for me. This is a lovely alternative to traditional chili con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike.
- 500 g potatoes
- 600 g tinned red kidney beans
- 500 g tinned chopped tomatoes
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- sea salt
- freshly ground black pepper
- olive oil
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 4 cloves garlic
- a bunch of fresh coriander
- 1 fresh red chili
- 1 fresh green chili
Preheat the oven to 200˚C/400˚F/gas 6. Peel the potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, turmeric, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
Peel and roughly chop the onion and the peppers. Peel and finely chop the garlic. Chop the chilies and coriander.
Place the potatoes in the hot oven for 40 minutes, or until soft and golden.
Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add half of coriander , chili and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
Stir the roasted potatoes through your chili with the coriander left. Taste and season with salt and pepper, if you think it needs it.
Serve with some soured cream, guacamole and rice or tortilla chips. Enjoy!