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Veggie Bean Chilli

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This version is based on aubergines (for a substantial, chewy bite) and sweet potatoes, but use whatever you like. Courgettes, mushrooms, and green beans all work well. Adapted from Alex Jamieson.


Ingredients

Olive oil
1 aubergine, cut into 1/2 “ cubes
1 medium red onion, 1 yellow pepper & 2 carrots, chopped
4 garlic cloves, minced & 1-2 teaspoons salt (to taste)
1 large sweet potato, cut into 1/2-inch cubes
1 lime, zest and juice of
2 tins chopped tomatoes
4 tins black beans, rinsed and drained (300g dried beans, cooked)
1 jar sliced jalapeños
1 ½ Tblsp cumin, 1 tsp chilli powder, ½ Tblsp ground coriander
1 Tblsp each paprika & cocoa powder
1 bunch coriander, washed and chopped

Procedure

Heat a glug of oil in large fry pan and fry aubergine to golden, set aside.
Warm another 2 Tblsp of oil in same pan, and add onion, pepper, carrot, garlic, and salt. Saute until soft, 5-10 minutes.
Add sweet potato and lime zest, and cook 10-15 min.
Add aubergine, tomatoes, beans, jalapeno, lime juice, spices and cocoa. Bring to simmer and cook 10 minutes (check carrot & sweet potato for doneness). Serve over brown rice with lime wedges and coriander.


 

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