I've been totally infatuated this winter. The object of my devotion begins with "ch" and ends with "illi". Most of the chilli dishes I've made and devoured have been the usual beef or chicken variety. One of my sons is meat-phobic... I mean doesn't like to chew... I mean is semi-vegetarian (what ever that means)... I mean is picky about what form his protein takes... BUT, he will eat chilli made with ground beef or chicken so I take the opportunity to "get some meat into him" when I can. However, this is a vegetarian chilli which we all love, even my other son who is a total carnivore (see how hard my life is?) But the best part of any chilli has to be the toppings, right? Cheese, sour cream, fried tortillas... I'd eat them for dinner without the chilli. I wonder what it means when you eat more toppings than chilli. I’m sure the answer will come to me tomorrow, when I'm lying on the floor trying to do up my jeans.
Two Bean Chilli
from Bill Granger's Easy
For the Chilli:
2 tablespoons olive oil
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
2 sticks celery, roughly chopped
2 garlic cloves
1 chipotle chilli in adobo sauce (or 1 tablespoon of tomato paste and 1/4 teaspoons cayenne pepper)
1 teaspoon smoked paprika
1 teaspoon ground cumin
250ml vegetable stock
2 x 400g cans diced tomatoes
1 x 400g can black beans (or kidney beans)
1 x 400g can pinto beans (or Mexe-beans)
1 tablespoon caster sugar
1 tablespoon unsweetened cocoa powder
For the Toppings:
Grated cheese (I used cheddar)
Sour cream sprinkled with smoked paprika
Shards of crispy fried corn tortillas
Put the carrot, onion, celery and garlic in a food processor and blitz until it is finely chopped.
Pour the olive oil in a large casserole dish and put it on a low heat. Add the blitzed vegetables and cook until they are soft but no brown, about 10 minutes. Add the chipotle chilli in adobo sauce, spiced and stock and cook for 1 minutes more. Add the tomatoes sugar, cocoa and beans, then cover and simmer for 30 minutes. Remove the lid and cook for a further 15 minutes.
Serve with crispy tortillas, sour cream, grated cheese, hot sauce and Corn and Avocado Salsa.