Store-cupboard Chilli
A flexible and delicious chilli using pantry staples and fresh vegetables.
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- •1 Onionpeeled and roughly chopped
- •2 Garlic clovessliced
- •Chilliroughly sliced
- •1 teaspoon Cinnamonlevel
- •1 teaspoon Cayenne pepperor smoked paprika
- •1 teaspoon Cuminlevel
- •1 Red pepperroughly chopped
- •1 Yellow pepperroughly chopped
- •Coriander stalks(optional)finely sliced
- •2 Sweet potatocut into 1 inch chunks
- •Olive oilfor roasting
- •Saltto taste
- •Black pepperto taste
- •1 tin Tinned beansjuice and all
- •1 tin Chickpeasjuice and all
- •2 tins Plum tomatoeswhole or chopped
- •1 cup Basmati ricefor serving
- •Yoghurt(optional)for serving
- •Lime juice(optional)to taste
- 1
Peel and roughly chop the onion. Slice the garlic cloves.
3 min
- 2
Heat a pan and add the onion and garlic. Slice and add the chilli.
5 min
- 3
Add cinnamon, cayenne pepper, and cumin. Stir to combine.
2 min
- 4
Roughly chop the red and yellow peppers and add to the pan. Cook for 10-15 minutes.
15 min
- 5
Slice coriander stalks and add to the pan. Stir and cook.
5 min
- 6
Cut sweet potatoes into chunks, season with oil, salt, pepper, cinnamon, cayenne, and cumin. Roast at 200°C for about an hour.
1h 0m
- 7
Add tinned beans, chickpeas, and plum tomatoes to the pan. Simmer for 20-25 minutes.
25 min
- 8
Cook basmati rice using the absorption method (2 cups water to 1 cup rice).
12 min
- 9
Combine roasted sweet potatoes with the chilli. Adjust seasoning with lime juice.
5 min
- 10
Serve the chilli with rice and a dollop of yoghurt.
5 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza