DOUBLE BEAN & ROASTED PEPPER CHILLI RECIPE - BBC GOOD FOOD
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
- Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
- Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
- At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.
Nutrition Facts : Calories 327 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 18 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.6 milligram of sodium
RED PEPPER SOUP - OLIVEMAGAZINE
A brilliant bright red soup recipe, perfect for sunny days. You'll need plenty of red pepper, garlic and dried chilli flakes for this one
Provided by Adam Bush
Categories Vegetarian
Total Time 55 minutes
Number Of Ingredients 8
Steps:
- Heat the grill to high. Put the whole peppers onto a baking tray and grill for 15-20 minutes, turning every now and again, until charred on all sides. Tip into a bowl, cover and leave for 15 minutes to steam – this will help the skins come off easier.
- Meanwhile, heat the olive oil in a large pan and cook the onion with some seasoning over a low heat for 15 minutes until soft, then add the garlic and cook for another 3 minutes. Add the chilli flakes, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15 minutes.
- Remove the skins from the peppers, as well as the tops, and seeds and pith from the insides, and discard. Roughly chop the pepper flesh and add to the pan. Cook for 5 minutes.
- Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 101 calories, FatContent 3 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fibre, ProteinContent 2 grams protein, SodiumContent 0 milligram of sodium
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CHILLI JAM | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 33 calories per serving
- Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped.
- Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir.
- Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt. Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half.
- Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed.
MEXICAN CHICKEN CHILLI | CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours
Cuisine mexican
Calories 547 calories per serving
- Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
- Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
- Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
- Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with clingfilm and set aside to cool.
- Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
- Peel the skins from the pepper and chilli and discard along with the seeds, then place them on a board with the spring onions and chop.
- Add the tomatoes and pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
- Shred the chicken using two forks, then drain and stir the black beans into the chilli. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
- Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.
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Total Time 30 minutes
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Calories 414 per serving
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