I have been cooking lots but not experimenting so much… from Waitrose recipe cakes to Chloe’s delicious dinners, the move overseas has tired me too much to think.
However, this veggie chilli is seriously good. In the original recipe (the photocopy is so bad, I cannot see where this came from, sorry), this was served with rice as per the traditional way… what I did instead was serving it for corn chips and corn cakes (missing on the picture). The corn cakes were quite bland so they balanced the spiciness of the chilli.
For the veggie chilli, you will need:
1 red onion shredded,
1 carrot, cut in small pieces,
2 mixed coloured peppers (I used red and green) cut in small pieces,
2 garlic cloves,
1 ancho/dried smoked chiplote chilli,
2 dried red chilli,
1 tin of chickpeas and 1 tin of black beans cooked for 20 minutes in boiling water,
2 cartons of passata,
cumin, smoked paprika, cayenne pepper.
In a pan, heat some olive oil and add the onion, soften then add 1 teaspoon each of cumin, smoked paprika and cayenne pepper. Add the ancho chilli, the crushed garlic, carrot and the peppers and stir/cook for 5 minutes.
Add the pre-cooked chickpeas and black beans, a little salt and pepper then dip in the passata and the cut dried red chillis.
I checked for spices and added another teaspoon of cumin and half a teaspoon of cayenne pepper (I like my food spicy).
For the ones of you that like a bit of meat, you can replace the ancho/chipolte with half a chorizo sausage cut into thin strips.
Cook on a slow burner until the peppers are cooked (around 30 to 40 minutes). This also enables the flavors to really come through.
Now for the mysterious corn cakes 😉
You will need to put in the blender 2 tins of sweetcorn (drained and rinsed), 200 grammes of plain flour, 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Blend to mix. Add 4 eggs and half a cup of grated Pecorino. Blend well till it ressembles a thick pancake batter.
I heated some olive oil in the pan and dropped in small amounts. Cook till brown on both side and remove. I covered a plate with kitchen paper to absorb the oil and keep the cakes warm. I also added a layer of kitchen paper between each layer.