- Philip Munda
Charred Vegetable Chili
This incredibly delicious vegetarian meal is great for a hearty midweek dish and a good way to use up any leftover vegetables you may have. Charring the vegetables is an additional step that may be left out but the smokey flavour it gives the dish makes it definitely worth the effort.
Time: 2 Hours
2 Large Bell Peppers
2 Sweet Potatoes
4 Garlic Cloves
2 Tbsp Olive Oil
2 Tsp Cumin Seeds
2 Tsp Smoked Paprika
2 Tsp Cocoa Powder
1 Tbsp Peanut Butter
1 Tbsp Red Wine Vinegar
2 Fresh Chillies
1 Tin Butter Beans
2 Tin Tomatoes
1 Bunch Fresh Coriander
Prick the peppers and then char on all sides either directly over a gas flame or under a hot grill.
While the peppers char, slice the sweet potatoes into ±2cm chunks and place in dry non-stick pan on high heat. Leave for ±5 minutes before turning to char all sides.
In a separate casserole dish dry fry the diced onion for 3 minutes then add the olive oil, garlic, cumin seeds, paprika, cocoa powder and peanut butter. Deglaze the dish with the red wine vinegar and scrape any browned bits off the bottom and then add the sweet potato to the casserole dish.
Prick the chillies and blacken over the open gas flame or in the dry pan. Roughly chop the charred peppers and chillies and add everything to the dish.
Strain the butter beans over the casserole dish before frying the beans in the dry pan in an even layer until they start to pop then add to the casserole dish.
Chop the Aubergine into 2cm cubes and add to the dish along with the tin tomatoes and 1 tin of wtaer. Add the stalks of the coriander and stir welll. Season well with salt and pepper and cook for 1 hour on low heat until thickened.
Serve with sour cream, guacamole, cheese and/or corn bread.