VEGGIE CHILLI BOWLS

• porsi: 4

Bahan-bahan

1 tbsp olive oil

1 red onion, roughly chopped

3 mixed peppers, deseeded and chopped

2 red chillies, chopped

3 garlic cloves, crushed

2 tsp ground coriander

2 tsp ground cumin

1 tsp smoked paprika

1 tbsp dried oregano

1 x 400g tin of chopped tomatoes

1 tbsp red wine vinegar

½ tbsp brown sugar

500mI vegetable stock

1 x 400g tin of kidney beans, rinsed and drained

Large handful of fresh coriander, finely chopped, leaves and stalks separated

Juice of ½ a lime

4 bread rolls, tops sliced off, insides hollowed out

40g tortilla chips, lightly crushed

80g Cheddar, grated

3 pickled jalapenos from a jar, chopped

Petunjuk

1 Heat the Oil in a large pan over a medium-high heat and cook the onion for five minutes. Add the peppers and cook for 8-10 minutes more. Add the chillies, garlic, spices and oregano and cook for 2-3 minutes longer.

2 Stir in the tinned tomatoes, red wine vinegar, sugar and stock, then bring to the boil. Reduce the heat and simmer for 25-30 minutes.

3 Preheat the oven to 200°C/180°C fan/gas mark 6. Add the beans, coriander stalks and lime juice and cook for 3-4 minutes longer.

4 Ladle the chilli into the bread bowls and top with the crushed tortillas and grated cheese. Place on a baking tray and bake for 10 minutes or until the cheese has melted.

5 In a small bowl, combine the coriander leaves and the jalapeäos. Scatter over the chilli to serve.