Serves: 4 | Cooking time: 45 - 1 hour minutes (+15 mins preparation) | Difficulty: Easy
This veggie chilli is so hearty, filling and comforting, it'll be a hit even with die-hard carnivores. We've used capsicums, sweet potatoes, fennel, celery and butter beans (packed with nutrients!) but you can get creative and throw in any kinds of beans or lentils in your pantry, or swap the veggies with any root vegetables that may be lurking around your fridge. You really can't go wrong as long as your chilli is rich and flavourful.
Perfect when you're time poor and just crave something healthy, and fast. This is a one-pot wonder so you'll have very few dishes to wash up. It's also super unfussy - large, rustic chunks make it what it is so no need to worry about fine chopping or a fussy ingredients list.
The beauty of chilli is that you can prepare it on a Sunday and enjoy on weeknights. Try it with a simple slice of nice crusty bread for mopping up the thick sauce, over fragrant steamed rice, quinoa or fluffy couscous if you're really hungry or scooped over jacket potatoes for a classic combo. Either way it's a crowd pleaser that the whole family will love.
Packed with deep, smoky flavours thanks to Black Smoke and our Smoked Chilli Salt, it'll taste and smell amazing. An autumn keeper!
- Black Smoke, 4 heaped teaspoons
- Smoked Chilli Salt
- Olive oil
- 3 small celery sticks
- 1 onion, roughly chopped
- 1 large carrot, chopped roughly into bite sized chunks
- Quality cocoa powder - 1 teaspoon
- Quality peanut butter - 1 teaspoon
- 1 fresh red chilli, deseeded and finely chopped
- 2 medium sized capsicums - one red and one green or yellow, roughly chopped
- 2 medium sized sweet potatoes, roughly chopped into bite sized cubes
- 1 fennel bulb, leaves and stalks removed, roughly chopped
- Fresh coriander (small bunch - around 15g)
- 1 can (400g) butter beans (or swap for another kind of beans as preferred)
- 2 cans tinned plum tomatoes
- Harissa paste (optional) - 1 tablespoon
- Sea salt
- Freshly ground black pepper
- In a large saucepan or casserole pan, heat a generous lug of olive oil over medium-low heat and caramelise the onions with 2 teaspoons of Black Smoke. Stir occasionally and keep sautéing the onions slowly for around 4-5 mins, keeping an eye on them so they don't burn.
- Now add the vegetables (carrots, celery, sweet potato, capsicums, fennel or any other veggies to your liking) stir well and keep cooking on medium-low heat for a couple of minutes until they soften slightly and have a nice golden colour. You can now add a few pinches of Smoked Chilli Salt to lock in the flavours and stir. Add some olive oil if the vegetables are dry so they don't stick to the bottom of the pan.
- Add the rest of the ingredients - beans, tinned tomatoes, cocoa powder, peanut butter, chopped chilli, harissa paste (if using) and 2 teaspoons of Black Smoke. Gently break the tomatoes with a wooden spoon. If the sauce is a bit too thick, add some water, gradually. If it's a bit runny, don't worry - the sauce will eventually thicken while cooking. Taste and adjust with salt and pepper to taste.
- Cover the pan with the lid ajar and cook on medium-low heat for around 45 mins to 1 hour, or until the sauce thickens and the vegetables are cooked through. Taste again and adjust seasoning to your preference.
- Place in individual plates and sprinkle the chopped coriander on top. Serve with a nice thick slice of fresh crusty bread, over steamed rice, couscous, quinoa or jacket potatoes.