Chilli Con Levi
Here's a hot veggie dish for all those fire lovers. Chilli's the word here, even though I've taken the seeds out of the Scotch bonnet -- the beast has been tamed, but it's still wild! Serves four.
YOU WILL NEED
1 tbsp olive oil
1 onion, finely chopped
1 carrot, roughly diced
2 garlic cloves, finely chopped
2 celery sticks, sliced
1 heaped tsp ground cumin
Â½ tsp ground allspice
1 red pepper, cored, deseeded and cut into small chunks
1 yellow pepper, cored, deseeded and cut into small chunks
300g/10Â½oz button mushrooms, quartered
2 x 400g cans chopped tomatoes
1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped
2 x 400g cans red kidney beans, drained and rinsed
1 tbsp Reggae Reggae tomato ketchup
Â½ tsp soft dark brown sugar, or to taste
1-2 tsps soy sauce, or to taste
Boiled white long-grain rice, to serve
Heat the oil in a large saucepan over a medium-low heat. Add the onion, carrot, garlic and celery and cook, stirring occasionally, until softened.
Add the cumin and allspice and cook, stirring, for two minutes. Add the peppers and cook for two minutes until softened, then add the mushrooms and cook for another two minutes, stirring occasionally.
Add the tomatoes, chilli and kidney beans and give it all a good stir. Finally, add the Reggae Reggae tomato ketchup and sugar.
Cover and cook over a gentle heat, stirring occasionally, for 30 minutes. Season to taste with the soy sauce and add a little more sugar if necessary.
Serve with rice.