Double bean & roasted pepper chilli If you’re cooking for more than eight, a big bowl of long-grain rice is a great way to bulk up their plates and stretch this chilli. Serve Tabasco sauce, extra soured cream or natural yogurt alongside, if you like. SERVES 8 PREP 30 mins COOK 1 hr 15 mins EASY V G
2 onions, chopped 2 celery sticks, inely chopped 2 yellow or orange peppers, inely chopped 2 tbsp rapeseed or sun lower oil 2 x 460g jars roasted red peppers 2 tsp chipotle paste 2 tbsp red wine vinegar 1 tbsp each cocoa powder, dried oregano and sweet smoked paprika 2 tbsp ground cumin
1 tsp ground cinnamon 2 x 400g cans chopped tomatoes 400g can refried beans 3 x 400g cans kidney beans, drained and rinsed 2 x 400g cans black beans, drained and rinsed
1 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. 2 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. 3 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. 4 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 bitesized 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. GOOD TO KNOW low fat • ibre • vit c • iron • 3 of 5-a-day • good for you • gluten free PER SERVING 327 kcals • fat 6g • saturates 1g • carbs 41g • sugars 9g • ibre 18g • protein 19g • salt 0.6g
Pea-camole Big kids love avocado, little kids love peas – and they add a good natural sweetness to this chilli-topping classic. It’s a perfect mash-up. SERVES 8 PREP 10 mins plus soaking NO COOK V
200g frozen peas 2 ripe avocados, halved, stoned and peeled 2 limes, juiced small bunch coriander (keep aside a handful for the nachos on p112)
1 Boil the kettle. Tip the peas into a mixing bowl and cover with about 2.5cm of boiling water. Leave for 5 mins to defrost, then drain well and tip back into the bowl. 2 Add the avocados with the lime juice and some salt, and mash everything together. Roughly chop the coriander and briefly mash through before serving. GOOD TO KNOW vegan • 1 of 5-a-day • gluten free PER SERVING 93 kcals • fat 7g • saturates 2g • carbs 3g • sugars 2g • ibre 3g • protein 2g • salt none
110 bbcgoodfood.com DECEMBER 2016