Veggie chilli with chipotles in adobo

A chilli doesn’t need to be meat-based. This veggie chilli recipe is bulked out with sweet peppers and mixed beans. The smoky, spicy tones come from a humble can of chipotles in adobo. These plump chipotle chillies in a rich tomato sauce are whizzed up and stirred though the bubbling mixture. You can get hold of chipotles in adobo sauce online or in Mexican food shops. If you don’t manage to find them, just swirl through two or three tablespoons of chipotle chilli paste instead.

Faith Mason

SERVES 4
3 tbsp olive oil
1 red onion, chopped
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 small bunch of coriander stalks chopped and leaves reserved
2 garlic cloves, crushed
½ tsp hot smoked paprika 2 tsp ground cumin
2 tsp ground coriander
1 x 200g can chipotles in adobo sauce
1 x 400g can kidney beans, rinsed
1 x 400g can black-eyed beans, rinsed
1 x 400g can chopped tomatoes
2 tbsp (soft light) brown sugar
50g mature Cheddar, grated
50g grated mozzarella
3 spring onions, finely sliced
Tortilla chips: 2 x 200g bags shop-bought
Salt and black pepper

TO SERVE
Guacamole (see the book for homemade); Soured cream; Pico de Gallo Salsa (optional); Lime wedges

1. Heat the olive oil in a large, deep frying pan or wide, heavy-based saucepan. Add the onion, along with a pinch of salt, and fry over a low heat for 7 minutes. Add the red and yellow peppers and fry for a further 5 minutes. Stir through the chopped coriander stalks with the garlic, paprika, cumin and ground coriander and cook for 3 more minutes.
2. Blitz the tinned chipotles to a smooth paste in a food processor, or finely chop by hand. Stir the chipotles through the vegetables, along with the beans, tomatoes and sugar. Bring to the boil, then reduce to a simmer and cook, uncovered, for 20 minutes.
3. Preheat the grill to medium. Sprinkle the cheese directly over the chilli and place under the grill to cook for 3–4 minutes or until the cheese is molten and golden brown. Top with the reserved coriander leaves and the spring onions and serve with some guacamole, soured cream, salsa and lime wedges, as well as a big bowl of salty tortilla chips to scoop it up!


Recipe from Mexicana! by Esther Clark (HarperCollins, £14.99)