Anna Cairns Pettigrew’s Veggie Chilli

An easy meal to serve a crowd and is very well suited to making a day ahead. Serve with rice, or try it in baked potatoes for a filling meal.

Serves 6

Preparation time: 20 minutes

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Cooking time: 40 minutes

  • 150g (5oz) black beans, soaked overnight, then cooked for one hour.
  • 1 large sweet potato, peeled and diced
  • olive oil for frying
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 4 sticks of celery, finely chopped
  • 1 tin of tomatoes
  • 2 tbsp tomato purée
  • a large bunch of coriander, chopped
  • 2 tsp smoked paprika
  • 1 tsp cumin seeds, crushed
  • 2 tsp oregano
  • 2 small chilli, sliced
  • 2 tbsp hot sauce
  • 1 tsp cinnamon
  • 1 vegetable stock cube, dissolved in 200ml (7fl oz) water
  • 1 lime, juice of

1. In a large pan over medium heat, heat a little olive oil, then add the chopped onion, sweet potato, bell peppers and celery. Stir to combine, then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 10 minutes.

2. Next add the garlic, chilli, cumin, smoked paprika, cinnamon and oregano. Cook until fragrant while stirring constantly, about one minute.

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3. Now add the tinned tomatoes, tomato purée, cooked black beans, coriander and vegetable stock. Stir to combine and let the mixture come to a simmer. Continue cooking on a gentle simmer for 30 minutes.

4. Remove the chilli from heat and add the hot sauce and lime. Season with salt and pepper if needed.

5. Serve with baked potatoes or rice.

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Arianne Davey
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