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Vegetable chilli with tortilla chips
Fruit and vegetables
2 small
sweet potatoes
, cut into 2cm/¾in cubes
1½
red onions
, finely chopped
2
celery
sticks, finely chopped
2
carrots
, finely chopped
2
garlic
cloves, crushed
1 red
chilli
, finely chopped
1 red
pepper
, thinly sliced
1 yellow
pepper
, thinly sliced
150g/5½oz
chestnut mushrooms
, quartered
1
aubergine
, cut into 2cm/¾in cubes
1 tsp ground
coriander
small bunch
fresh coriander
, leaves picked and stalks chopped
Tins, packets and jars
400g tin kidney beans in
chilli sauce
400g tin plum tomatoes
2–3 dashes
Worcestershire sauce
(optional)
Cooking ingredients
2 tsp
chilli powder
2 tsp
paprika
pinch ground
cinnamon
4 tbsp
olive oil
1 tsp ground
cumin
1–2 dashes
Tabasco
sauce
dash
red wine vinegar
200ml/7fl oz
vegetable stock
salt and freshly ground
black pepper
vegetable oil
, for deep-frying
Other
3 large
flour tortillas
Back to recipe
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