© J Sainsbury plc 2020
Vegetarian chilli with coconut
Vegetarian chilli with a coconut flakes twist
Add desiccated coconut to your vegetarian chilli recipe for a sweet, smooth taste
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Ready in 1 hour 5 minutes
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Cooking time 55 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- ¼ tsp cayenne pepper
- 2 cloves garlic, crushed
- 2 peppers, deseeded and chopped
- 2 x 400g tin chopped tomatoes
- 400g tin red kidney beans in water, drained and rinsed
- 380g carton black beans in water, drained and rinsed
- 1 tbsp double concentrate tomato purée
- 75g desiccated coconut
- 31g fresh coriander, stalks removed and roughly chopped
Method
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1
Heat the oil in a large, heavy-based casserole dish over a low to medium heat. Cook the onion for 5 minutes until softened, then add the cumin, smoked paprika, cayenne pepper and crushed garlic and cook for another minute. Add the peppers and cook for a further 5 minutes until they begin to soften.
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2
Add the chopped tomatoes, kidney beans, black beans and purée, and top up with water so the vegetables and beans are almost covered. Bring to a simmer and cook for 45 minutes until thickened. Just before serving, stir through the coconut and coriander.
