Winter nights call for chilli con carne and what better than preparing one that’s packed with vegetables that have been tossing in smoky flavours? Using a low FODMAP spice blend that has been tested and certified is a great way to ensure you’re creating a dish with low FODMAP flavours (check our website to source the Pantori spice blend). This con carne is a recipe flavoured with warmth and heat; however the coriander and sour cream add an element of freshness that complement the dish very nicely.
Vegetarian Chilli Corn Carne
Prep time: 15 minutes
Cook time: 1.5 hours
Serves: 4-5 people
Ingredients:
• 3 large Red Peppers/Capsicum – roughly chopped, (4cm)
• 4 Spring Onions – green ends only
• Olive oil
• 200g tinned Chickpeas – rinsed & drained
• 1 Jar low FODMAP Passata
• Handful of fresh Coriander (10g) – finely chopped
• 1 Aubergine/Eggplant – cut into chunks, (4cm)
• 1 large Carrot – grated
• 1 stalk Celery – finely diced
• Mug of Coffee (decaf if preferred)
• 20g Pantori Chilli con Carne spice blend
Method:
- 1. Pre-heat the oven to 200C, line a baking try with baking paper.
- 2. Toss the Aubergine and red pepper in oil and 1tsp of your Pantori chilli blend and spread evenly across the tray, roast in the oven for 20 minutes.
- 3. In the meantime, heat 1 tbsp of oil in a large saucepan over a medium heat.
- 4. Add the carrot, celery, spring onions and sweat on a medium heat for 10 minutes, stirring regularly.
- 5. Add the aubergine and peppers to the pan and combine.
- 6. Add the remaining spice blend and stir to coat the mixture.
- 7. Pour in the coffee and passata, stir and turn the heat to low and simmer for 30-40 minutes uncovered, stirring occasionally.
- 8. Drain and rinse the chickpeas, add into the chilli and simmer for 10 minutes.
- 9. Service with rice and a teaspoon of sour cream or your favourite accompaniments.Winter nights call for chilli con carne, and what’s better than one packed full of vegetables and flavour?
Recipe acknowledgement: Pantori
