Vegetable Chili
Sauces and Marinades • Argentinian
Description
Recipe from a cookbook by John Smith, 'Vegetables' (© Smith Enterprises Limited, 2019). Food Photography: David Loftus. Portrait Photography: Paul Stuart.
Ingredients
- Spanish onions 2 heads
- Sweet Potato 2 pieces
- Sweet Pepper 3 pieces
- Tomatoes 4 pieces
- Olive Oil to taste
- Black Cumin (Cumin) 1 tablespoon
- Smoked salt 1 tablespoon
- Garlic 4 cloves
- Lemon 1 piece
- White Beans 15 oz
- Chili jam to taste
- Black rice (imperial) 10 oz
- Mint 0 oz
- Tortillas 4 pieces
- Natural Yogurt 4 spoons
Step-by-Step Guide
Step 1
Heat a grill pan over high heat. Peel the onion, scrape the skin off the sweet potato, and remove the seeds from the pepper. Cut a piece from each vegetable and set it aside with 1 tomato (for salsa). Cut the vegetables into 4 cm pieces, halve the remaining tomatoes, and grill everything in batches on the grill pan.
Step 2
Place a large heavy skillet over medium-low heat, pour in 1 tablespoon of oil, and add cumin and paprika. Peel and coarsely chop the garlic, then add it to the skillet along with the lemon zest and the sautéed vegetables (add them as they become ready). Add the beans along with their liquid, pour in 1.5 cans of water, and approximately 1 tablespoon of chili sauce (adjust to your taste). Season with sea salt and black pepper and simmer for 30 minutes, until the mixture thickens. Meanwhile, cook the rice according to the package instructions. Finely chop the leaves from 2 sprigs of mint along with the reserved vegetables for the salsa, mix with lemon juice, and season to taste.
Step 3
Heat the tortillas on a grill pan, add a little chili sauce to the yogurt. Serve the chili with rice, salsa, yogurt, and tortillas, garnished with mint leaves.
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