Chilli sin carne

Author

We’re feeling chilli – for dinner this weekend, that is – and it’s thanks to this all-out version by Dan Chappell. Dan joined Suncraft last May and has fully submerged himself in the plant-based, gluten-free cooking that the Gloucester Road spot is known for.

“Everyone who I’ve worked with here has brought their all to the table, shared knowledge and been part of a great environment to learn, create and explore interesting cuisine,” he says.

Yields8 Servings
 4 tbsp sunflower oil
 1 small butternut squash diced into 1cm cubes
 1 small head of cauliflowercut into florets
 400 g tin of jackfruitdrained and rinsed
 ¼ tsp smoked paprika
 ¼ tsp garlic powder
 ½ tsp chilli powder
 1 large red onionthinly sliced
 4 garlic clovesminced
 1 ancho chilliblitzed in a food processor
 1 chipotle chilliblitzed in a food processor
 2 yellow bell peppersdiced into 1cm cubes
 2 tsp ground coriander
 2 tsp ground cumin
 2 tsp cayenne pepper
 1 tsp ground black pepper
 3 tbsp tomato puréediluted with 6 tbsps water
 1 tbsp tamari
 400 g tinned kidney beans
 800 g tinned chopped tomatoes
 3 tbsp maple syrup
 ½ tsp ground cinnamon
 ½ tsp Marmite
 8 squares of good quality dark chocolategrated
 250 ml veg stock
 2 limescut into wedges
 Tabascoto taste
 vegan cheesegrated to serve
 bunch of corianderleaves only, to serve
 8 100% corn tortillas
 200 ml vegetable oil
 4 red onionspeeled and finely sliced
 1 large knob vegan butter alternative
 2 tbsp oil
 2 tbsp light muscovado sugar
 2 tbsp red wine vinegar
1

Pour 2 tbsp oil in a pan and place over a medium-high heat. Sauté the squash and cauliflower with a pinch of salt, stirring frequently until browning and beginning to soften. Then add the jackfruit and continue to cook for 5 more minutes until it has just started to fall apart. Add the paprika, garlic powder and chilli powder, mixing thoroughly. Remove from heat after 5 minutes.

2

Pour the remaining oil into another pan, and place over a medium-high heat. Sauté the red onions, garlic, chillis and bell pepper, stirring frequently until the onions are soft and the smell of raw garlic dissipates. Add the ground coriander, cumin, cayenne pepper and black pepper, stirring frequently for 2 minutes, then add the diluted tomato purée and stir.

3

In a large pot, combine the contents of both pans and add the tamari, kidney beans, tinned tomatoes, maple syrup, cinnamon, Marmite and chocolate, and stir. Then add the veg stock and simmer for 40 minutes, stirring occasionally to prevent burning. Season to taste with Tabasco, salt and lime juice.

4

For the tortilla chips, cut each tortilla into 8 triangles. Prepare a bowl lined with kitchen paper and heat the oil in a heavy-based pan to 180C. Carefully drop the triangles into the oil and gently move them around with a metal slotted spoon. Cook until crisp (about 5 minutes), then remove and place into the lined bowl (you’ll need to do this in batches). Season with salt while still warm and toss in the bowl.

5

To make the onion relish, sweat the onions in the butter and oil over a gentle heat until they are very soft and tender. Then increase the heat slightly and stir the onions until they are golden. Add 1 tsp salt and some pepper, followed by the sugar. Stir until the sugar has dissolved, then add the vinegar. Simmer, stirring every now and then, until the onion relish is sticky and reduced.

6

To serve, divide the tortilla chips between the bowls, top with a ladleful of the chilli and a dollop of the onion chutney. Garnish with the cheese, coriander and a lime wedge.

Category

Ingredients

 4 tbsp sunflower oil
 1 small butternut squash diced into 1cm cubes
 1 small head of cauliflowercut into florets
 400 g tin of jackfruitdrained and rinsed
 ¼ tsp smoked paprika
 ¼ tsp garlic powder
 ½ tsp chilli powder
 1 large red onionthinly sliced
 4 garlic clovesminced
 1 ancho chilliblitzed in a food processor
 1 chipotle chilliblitzed in a food processor
 2 yellow bell peppersdiced into 1cm cubes
 2 tsp ground coriander
 2 tsp ground cumin
 2 tsp cayenne pepper
 1 tsp ground black pepper
 3 tbsp tomato puréediluted with 6 tbsps water
 1 tbsp tamari
 400 g tinned kidney beans
 800 g tinned chopped tomatoes
 3 tbsp maple syrup
 ½ tsp ground cinnamon
 ½ tsp Marmite
 8 squares of good quality dark chocolategrated
 250 ml veg stock
 2 limescut into wedges
 Tabascoto taste
 vegan cheesegrated to serve
 bunch of corianderleaves only, to serve
 8 100% corn tortillas
 200 ml vegetable oil
 4 red onionspeeled and finely sliced
 1 large knob vegan butter alternative
 2 tbsp oil
 2 tbsp light muscovado sugar
 2 tbsp red wine vinegar

Directions

1

Pour 2 tbsp oil in a pan and place over a medium-high heat. Sauté the squash and cauliflower with a pinch of salt, stirring frequently until browning and beginning to soften. Then add the jackfruit and continue to cook for 5 more minutes until it has just started to fall apart. Add the paprika, garlic powder and chilli powder, mixing thoroughly. Remove from heat after 5 minutes.

2

Pour the remaining oil into another pan, and place over a medium-high heat. Sauté the red onions, garlic, chillis and bell pepper, stirring frequently until the onions are soft and the smell of raw garlic dissipates. Add the ground coriander, cumin, cayenne pepper and black pepper, stirring frequently for 2 minutes, then add the diluted tomato purée and stir.

3

In a large pot, combine the contents of both pans and add the tamari, kidney beans, tinned tomatoes, maple syrup, cinnamon, Marmite and chocolate, and stir. Then add the veg stock and simmer for 40 minutes, stirring occasionally to prevent burning. Season to taste with Tabasco, salt and lime juice.

4

For the tortilla chips, cut each tortilla into 8 triangles. Prepare a bowl lined with kitchen paper and heat the oil in a heavy-based pan to 180C. Carefully drop the triangles into the oil and gently move them around with a metal slotted spoon. Cook until crisp (about 5 minutes), then remove and place into the lined bowl (you’ll need to do this in batches). Season with salt while still warm and toss in the bowl.

5

To make the onion relish, sweat the onions in the butter and oil over a gentle heat until they are very soft and tender. Then increase the heat slightly and stir the onions until they are golden. Add 1 tsp salt and some pepper, followed by the sugar. Stir until the sugar has dissolved, then add the vinegar. Simmer, stirring every now and then, until the onion relish is sticky and reduced.

6

To serve, divide the tortilla chips between the bowls, top with a ladleful of the chilli and a dollop of the onion chutney. Garnish with the cheese, coriander and a lime wedge.

Chilli sin carne