This is one of the first dishes I learned on my first job as a chef in Sticky Fingers, a really satisfying dish, made with beer to give it that intense taste and the spices just hit the spot. This recipe is vegan, vegetarian, gluten free, dairy free and yummy J
COOKING & PREPARATION TIME: 45mins
INGREDIENTS for 4 portions:
1 tin canned kidney beans
1 tin chopped tomatoes
½ chopped leek
2 cloves garlic, chopped
2 courgettes, cut in 2cm cubes
2 peppers, cut in 2cm pieces
1 small tin organic sweetcorn
2 tbsn extra virgin olive oil
1 tspn each salt, ground coriander, cumin, cajun spice
200ml gluten free beer
Chopped fresh coriander & sour cream to serve (optional)
- Start by sauteing the leeks and garlic in the olive oil
- Then add the chopped tomatoes
- Add the salt, cajun, cumin and coriander and the beer
- Simmer for 15-20 mins, till volume reduced by half
- The add all the vegetables, except kidney beans and sweetcorn, and cook for another 8 mins
- Rinse the kidney beans and sweetcorn and add to the chilli
- Serve with rice or tortilla chips and top with fresh chopped coriander and sour cream (optional)
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 250.8 |
| fat | 1.7 |
| of which saturated | 0.2 |
| carbohydrates | 42.0 |
| of which sugars | 15.1 |
| fibre | 10.3 |
| protein | 12.2 |
| salt | 0.4 |