A vegetarian chilli from the fast food restaurant Leon. I think black beans or kidney beans work best but white beans could also be used if thats all you have in the cupboard. Serve it with rice or jacket potato. You can add a number of optional extras such as soured cream, tomato salsa, guacamole and grated cheese.
Ingredients
- 1 tbsp olive oil
- 1 onion peeled and finely chopped
- 1 red bell pepper deseeded and finely chopped
- 1 aubergine cut in small dice
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 fresh hot red chilli deseeded and finely chopped
- 1 plump clove garlic peeled and crushed
- 200g chopped tomatoes
- 2 tbsps soy sauce
- 300g tin black beans
- sea salt and black pepper
- 25g dark chocolate broken up
Servings:
Instructions
- Heat the oil in a large frying pan and add the onion and red pepper. Cook over a medium heat for 5 minutes then add the diced aubergine and fry for another 5 minutes, stirring often.
- Add the spices, chilli and garlic and stir and fry for a minute then add the tomatoes and soy sauce. Simmer for about 10 minutes until the aubergine is tender.
- Add the drained beans to the pan and cook for a few more minutes. Season well and remove from the heat then stir in the chocolate until it has just melted. Serve immediately.
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