Jeremy Dixon's Chilli con Haba
Jeremy Dixon's Chilli con Haba (Healthy vegetarian alternative to Chilli Con Carne)
For more, visit
Makes 5 x 1 cup serves
1 1/2 cups finely diced onions (around 1 medium onion)
4 cloves garlic finely chopped or crushed
2 cups red capsicum (bell peppers) finely diced (around 2 capsicum)
1 red chilli diced finely
1 tablespoon oil
2 teaspoons smoked paprika
400g (12oz) tin chopped tomatoes
4 tablespoons tomato paste
400g (12oz) tin red kidney beans (drained)
1 teaspoon salt
1 tablespoon honey or date puree
garnish: Cashew Cream (page 176)
garnish: fresh coriander (cilantro)
garnish: extra chilli finely sliced (optional)
In a pot or pan saute the onion, garlic, capsicum, chilli and oil for around 5 minutes or until the onion is soft.
Stir in the smoked paprika for around 30 seconds.
Add the tomatoes, tomato puree, kidney beans, salt and date puree and heat until just bubbling.
Garnish with dollops of cashew cream, fresh coriander and some extra sliced chilli if you are brave.
You may need to stir in a little extra water to adjust the texture if it is too thick.