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Bruno Loubet’s bean and vegetable chilli
Fruit and vegetables
1½ tsp ground
coriander
125g/4½oz
onion
(about ½), cut into chunks
3
garlic
cloves, crushed
125g/4½oz
celery
, cut into 3cm/1¼in chunks
70g/2½oz
fennel
, cut into 3cm/1¼in chunks
1 large
carrot
, cut into 3cm/1¼in chunks
375g/13oz button
mushrooms
1 red
chilli
12g/½oz fresh root
ginger
, finely grated or sliced
1 red
pepper
, cut into large dice
200g/7oz piquillo
peppers
10g
coriander
leaves, roughly chopped
Tins, packets and jars
100g/3½oz
flageolet beans
260g/9½oz brown
basmati rice
1 x 400g tin
chopped tomatoes
1 x 240g tin red
kidney beans
(drained weight)
100g/3½oz
brown sauce
2 tbsp vegetarian
Worcestershire sauce
Cooking ingredients
1½ tsp ground
cumin
2 tsp sweet
smoked paprika
100ml/3½fl oz
rapeseed oil
large pinch
sea salt
1
bay leaf
100g/3½oz
tomato purée
salt and freshly ground
black pepper
Biscuits, snacks and sweets
40g/1½oz
chocolate
(100 per cent cocoa solids), finely grated
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