VEGAN

Vegetable Chili

Sauces and Marinades | Argentinian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a cookbook by John Smith, 'Vegetables' (© Smith Enterprises Limited, 2019). Food Photography: David Loftus. Portrait Photography: Paul Stuart.

Ingredients

Spanish onions - 2 heads
Sweet Potato - 2 pieces
Sweet Pepper - 3 pieces
Tomatoes - 4 pieces
Olive Oil - to taste
Black Cumin (Cumin) - 1 tablespoon
Smoked salt - 1 tablespoon
Garlic - 4 cloves
Lemon - 1 piece
White Beans - 14.1 oz
Chili jam - to taste
Black rice (imperial) - 8.8 oz
Mint - 1.1 oz
Tortillas - 4 pieces
Natural Yogurt - 4 spoons

Step by Step guide

Step 1

Heat a grill pan over high heat. Peel the onion, scrape the skin off the sweet potato, and remove the seeds from the pepper. Cut a piece from each vegetable and set it aside with 1 tomato (for salsa). Cut the vegetables into 4 cm pieces, halve the remaining tomatoes, and grill everything in batches on the grill pan.

Step 2

Place a large heavy skillet over medium-low heat, pour in 1 tablespoon of oil, and add cumin and paprika. Peel and coarsely chop the garlic, then add it to the skillet along with the lemon zest and the sautéed vegetables (add them as they become ready). Add the beans along with their liquid, pour in 1.5 cans of water, and approximately 1 tablespoon of chili sauce (adjust to your taste). Season with sea salt and black pepper and simmer for 30 minutes, until the mixture thickens. Meanwhile, cook the rice according to the package instructions. Finely chop the leaves from 2 sprigs of mint along with the reserved vegetables for the salsa, mix with lemon juice, and season to taste.

Step 3

Heat the tortillas on a grill pan, add a little chili sauce to the yogurt. Serve the chili with rice, salsa, yogurt, and tortillas, garnished with mint leaves.