Chili sin carne
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Author: Paul Robinson Status: published license cc-by-nc tags: recipe, chilli, eggplant, aubergine, chili,
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Quantities are for four to six. Adjust the recipe as you see fit.
2 aubergines (eggplants)
2 onions, chopped
2 green peppers (capiscum), chopped
4 garlic cloves, crushed
2 15oz/400g cans of plum tomatoes
2 15oz/400g cans of red kidney beans
2 tsp (10ml) chili powder
2 tblsp (30ml) cumin seeds
sunflower oil
Heat some oil in a large saucepan or casserole dish. Fry the cumin seeds until they start to crackle. Add the chili powder and stir it in. Quickly add the green pepper and onion. Stir and cook until soft.
Add the tomatoes, mash them up and bring to the boil. Then simmer gently, stirring occasionally to prevent sticking.
Slice each aubergine lengthways into three, brush with oil and grill on each side until brown and soft. Chop into about 10mm chunks and add to the saucepan. Add the entire contents of the cans of kidney beans, stir and cook for about another ten minutes.
Serve with rice or naan bread.
