Vegan chilli with quick pickles
SERVES 4, WITH LEFTOVERS
Preparation time: 15 minutes Cooking time: 30 minutes
1
Make the pickles by stirring together the lime juice, sugar and salt. Let the sugar dissolve. Toss in the onion and carrots. Set aside.
2
Heat the oil in a flameproof casserole dish on medium. Add the onions, garlic and coriander stalks. Fry for 5 minutes until starting to soften.
3
Set aside a large spoonful of onion mixture. Add the spices to the casserole and fry for 1 minute. Drain all but one tin of beans. Tip all the beans, and the reserved liquid, into the pan. Add the tomatoes. Bring to a simmer. Cook for 20 minutes.
4
Ladle a large cup of beans from the pan into the onion mixture. Whizz in a food processor until smooth and return to the chilli. Add the chocolate and stir to melt. Season.
5
Serve with the rice or baked sweet potatoes, pickles, yoghurt and coriander leaves.
The Shortcut Cook by Rosie Reynolds (Hardie
Grant, £15) Photography: Louise Hagger
INGREDIENTS
For the quick pickles
Juice of 1 lime 1 tsp sugar
½ tsp salt
1 small red onion, thinly sliced 2 carrots, cut into long strips with a julienne peeler
For the bean chilli
2 tbsp olive oil 2 onions, roughly chopped
4 garlic cloves, roughly chopped 1 bunch coriander, leaves and stalks separated and chopped
1 tbsp smoked paprika
1 tbsp ground cumin 2 tsp dried oregano 1½ tsp ground cinnamon
1 tsp dried chilli flakes
2 x 400g tins kidney beans
400g tin black-eyed beans
400g tin black beans 400g tin chopped tomatoes
50g dairy-free dark chocolate, roughly chopped
Sea salt and freshly ground black pepper
To serve
Boiled rice or baked sweet potatoes Dairy-free yoghurt
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