Hi, this recipe is from Tesco and I had cut it our from a magazine at some point last year. You can access the original recipe online here, if you wish. Firstly, this delicious recipe took less time than stated and I had to add extra water and about a tbsp of tomato puree as majority of the stock boiled away. So, I would suggest you only simmer for an hour instead of the full 1hr30mins. Additionally, if you are not a huge fan of spice, don't use the full 2tbsp of cumin as it adds quite a kick or make sure you serve it will a cooling yoghurt or cream to counter the spices. I made my chilli in advance and left it to sit for a few hours, this will have helped the flavours to mature a bit and make a more complex flavour but if you don't have time or the inclination to do so, the chilli will still taste fabulous! Enjoy!
Serves 4
Suitable for freezing, (not the chips)
Takes 2hours
Cost per serve £1.14 (This is from a Tesco magazine so it will only cost this much when you purchase all ingredients from Tesco and this is an old recipe so prices may differ depending on the season and availability of produce}
Each serving contains: (% of the reference intake)
Calories: 375 (19%)
Fat: 7g (10%)
Saturates: 1g (4%)
Sugars: 19g (21%)
Salt: 1.2g (20%)
Carbohydrates: 66g
Protein: 19g
Fibre: 14g
3 of your 5-a-day
high in protein
source of vitamin B6
source of folate
Dietary Info:
-Vegan
-Vegetarian
-Dairy-Free
-Gluten-Free
-No Nuts
Ingredients:
-400g tin chopped tomatoes
-400g tin kidney beans, drained and rinsed
-400g tin chickpeas, drained and rinsed
-1 onion, diced
-1 carrot, scrubbed and diced {I also peeled it}
-1 small cauliflower, cut into florets
-125g chestnut mushrooms, quartered {I used 150g}
-2 garlic cloves, crushed
-25g dark chocolate, roughly chopped, optional {I didn't include this}
-2tbsp of BBQ sauce {We aren't a big BBQ sauce family so we don't have a bottle and thought that buying one just for 2tbsp would be a waste, so I skipped this ingredient}
-2tsp chipotle chilli paste
-1tbsp maple syrup
-30g sliced jalepenos, drained and finely chopped
-2tbsp ground cumin
-1tsp onion granules
-1/2tsp smoked paprika
-600g potatoes, cut into wedges {You can leave the skin on or peel them, it's up to you, I left it on}
-2tsp oil {I used extra-virgin olive oil}
-100g curly kale, stems removed
To serve (optional)
-chopped fresh coriander
-Oatly Creamy Oat Fraiche {Or if you can eat diary then you can use normal creme fraice or a plain yoghurt or soured cream}
-Extra sliced jalepenos
-Grated Violife {If you can have lactose then you could use any cheese}
-Chopped spring onions
Method:
1: Put all ingredients, except the potatoes, oil and kale, in a large saucepan; cover and set over a low heat. Bring to the boil, then simmer for 1 and 1/2 hours, stirring occasionally. {I made the chilli in advance so I simmered it for just over an hour and all the veg was cooked by then so I took it off the heat and, closer to serving time, I made the wedges and then just reheated the chilli so it got a bit of extra cooking then}
2: After 40mins, preheat the oven to gas 6/400℉/200℃/180℃ fan. Put the potatoes in a large pan of water and bring to the boil. Simmer for 10mins, then drain well. Transfer to a baking tray and toss with the oil; season. Bake for 35-40mins. {I just put my wedges straight in the oven, no pre-boiling as it was easier and works just as well. If you enjoy a bit of extra spice you could season your wedges with some smoked paprika for a bit of extra oomph}
3: About 10mins before the chilli is ready, steam the kale for 10mins, or until tender. Add to the chilli. {I added mine earlier but if you are steaming it right before serving, then ensure you leave enough time to fully cook the kale and not let the chilli go to dry. }
4: Serve with the chunky chips and top with the optional ingredients, if you like.
Comments
Post a Comment