3-BEAN CHILLI

Makes 10-12 portions

You will need:

8-10 cloves garlic 2 aubergines, tops removed 2 red peppers, de-seeded 1 teaspoon of good-quality sea salt Good run of olive oil 3 white onions, peeled and diced 3 teaspoons smoked chipotle chilli 3 teaspoons dried oregano 5 teaspoons cumin powder 2 tins black beans, drained 2 tins red kidney beans, drained 1 tin of white beans, drained 2 tins plum tomatoes 1 rough mug of vegetable stock 1 tablespoon maple syrup

1

Fire up your oven to 200°C, 400°F, Gas 6. You’ll need two roasting trays for your veg.

2

Keep the garlic whole in their papery shells. Dice the aubergine and peppers into postage stamp-sized pieces. Toss and tumble all three veggies into your two roasting trays, toss with the salt, and give a good lick with olive oil.

3

Roast for 20-30 minutes until the veg is sweet and coloured.

4

Meanwhile, sweat your onions for 12 minutes until softened. Halfway through cooking the onions, shake over the chilli, oregano and cumin. Now add your platoon of drained beans and cook over a high flame for a further 3 minutes.

5

Turn down the flame to a simmer, add the tinned tomatoes and the stock, and let the sauce thicken over 30 minutes, while your oven veggies cook. A dash of maple syrup is necessary to counter any acidity that the tinned tomatoes introduce.

6

When the tray of veg is ready, remove from the oven and carefully squeeze out the softened garlic cloves from within their papery pods. It should be almost creamy. Discard the paper and add the roasted garlic cloves to your simmering pot of beans. Tumble in the cooked veg. It’s ready to serve now, or cool and store in the fridge all week. Ace with avocado and tortillas.