All the flavour you want from a chilli, but completely vegan. Make the most of the fantastic range of dried chillies from The South Devon Chilli Farm to take your chilli to the next level.
Serves 4
Total Time: 1-2 Hours
Ingredients:
2 Dried Chipotle Chillies
1 Dried Ancho Poblano Chilli
Chipotle Chilli Sauce
Habanero Salsa
1 Tin Carlin Peas (or chickpeas)
1 Tin Fava Beans (use kidney beans if you like)
1 Tin Plum Tomatoes
Fresh Coriander
Cumin Seeds
1 Red Onion
1 Red Pepper
3 Garlic Cloves
2 Bay Leaves
Lime
Oil
Salt
Pepper
Method:
Preheat the oven to 200˚C.
To prepare a chilli paste, slice the tops off the chillies and remove the seeds. Toast the chillies in a dry hot pan for 1 minute, until they start to give off a nice aroma. Add the chillies to a container and cover with boiling water. Allow the chillies to soak for 20 minutes. Drain away ¾ of the water, add a pinch of salt, a small bunch of coriander and 1 plum tomato. Blend until smooth.
Place the carlin peas/chickpeas on a baking paper lined baking tray, season with salt and roast for 15 minutes. Once finished, remove and mix in a drizzle of Chipotle Chilli Sauce.
Finely chop the onion, pepper and garlic.
Bring a large pot to a medium heat before adding in 1 tsp cumin seeds. Toast for a few minutes before adding a drizzle of oil, followed by the veg.
Cook the veg for 10 minutes before adding in the bay leaves.
Add the roasted peas to the pot before straining in the chilli paste. Mix well and cook for 10 minutes.
Mash up the remaining tomatoes before adding to the chilli. Bring to a simmer and then add your beans.
Continue to cook until you have the consistency you like. Loosen with a splash of water if needs be.
Add in a squeeze of lime before seasoning to taste.
Serve your chilli however you like. Here, we have spooned it over a baked potato and topped with crispy shallots, coriander and a good spoonful of Habanero Salsa.