This warming organic Chilli is always best the next day, so make plenty and keep or freeze it. This recipe when served with organic brown rice will serve 6 to 8. We prefer Biona organic beans and tomotos for these recipes. Worth the extra cents.
- 3 tbsp olive oil
- 2 garlic clove, finely chopped
- 1 large onion, diced
- 2 carrots, diced
- 3 cm fresh root ginger, grated1 red pepper, diced
- 1 green pepper, diced
- 1 courgette, diced
- 4 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp crushed chilli flakes
- 1 heaped tsp cocoa powder
- 2 can chopped tomatoes, 400g
- 1 can kidney beans, 400g
- 1 can harricot/cannolini beans, 400g
- salt and pepper to taste
- Handfull of organic corriander, chopped
- Minced onion
- grated cheddar cheese
- Tabasco (for the real chilli fanatics) or Green Tabasco (not organic but great flavour!)
- Creme fraiche or natural live yoghurt
Heat the olive oil in a large frying pan over a medium heat. Add the onion, carrot garlic, ginger, cumin and paprika and fry for a few minutes, stirring all the time. Tip in the red pepper and courgette and cook for 2 minutes. Add the tomato paste and fry for a further 2 minutes. Empty the can of chopped tomatoes and their juice into the pan and simmer until cooked down and thickened and the vegetables are soft. Wash kidney beans and add along with the chopped coriander and cook for a further 5 mins. Serson with salt and pepper.
Serve piping hot, with organic brown basmati rice, and a selection of the toppings mentioned above. If you are having people to dinner you can put all the topping out on the table and let your guests chose their favourites. Another option that we offer in Organico cafe is to serve the chilli in a wrap - in that case heat the wraps (tortilla wraps made without chemicals are available in most good health food shops) and put them on the tabls covered with a tea towl to keep them warm. Put everything else in serving dishes and let your guests mix and match! Make sure lots of napkins are to hand!