Clodagh McKenna's cosy campfire chilli
After a busy morning in the Forest, there’s nothing like sitting by the campfire, hearing the wood crackle and enjoying some grub. That’s why Clodagh’s rustling up her one-pot wood-fire veggie Chilli, made from simple store cupboard basics. Perfect for an everyday dinner with all-plates-scraped-clean goodness.
Vegetable chilli
Serves: 6
Ingredients
For the three bean chilli:1 tbsp olive oil1 large carrot, finely diced 1 large stick celery, finely diced1 medium onion, finely chopped1 clove of garlic, crushed1 tsp ground ginger1 red chilli, finely chopped1 tsp ground cumin1 tsp ground cinnamon1 tbsp tomato puree2 x 400g tinned cherry tomatoes200ml water, plus extra to loosen1 bay leafSea salt and freshly ground black pepper1x 400g tin kidney beans, rinsed and drained1x 400g borlotti beans, rinsed and drained1x 400g black eye beans, rinsed and drainedHandful coriander leaves, chopped
To serve:Sourdough breadSour cream or yoghurtCheddar cheese, grated
Method
1. Place a casserole dish or large saucepan over a medium heat, and add the olive oil. Stir in the carrot, celery, onions, garlic, ginger and chilli. Cover with a lid, and then reduce the heat to low. Leave to cook for ten minutes, stirring occasionally.
2. Remove the lid and stir in the cumin, cinnamon and ginger. Cook for two minutes and then stir in the tomato puree, tinned cherry tomatoes, water and a bay leaf. Season with sea salt and freshly ground black pepper and stir, then leave to cook for 10 minutes.
4. Next stir in the beans, bring to a simmer, cover and cook on a low heat for a further 15 minutes. Add more water to loosen if required.
5. Remove from the heat, stir in the chopped fresh coriander leaves and serve with the extras.