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Red-Hot Chilli
As the name suggests, eat with caution
Serves 4-6 (Estimated) Rating 4/5
Prep Time 15 Minutes Cooking Time 70 Minutes
| Ingredients |
| 2 tbsp Vegetable Oil |
| 6 Vegan Bacon, finely chopped |
| 4 Garlic Cloves, finely chopped |
| 1 tsp Paprika |
| 1 tsp Ground Cumin |
| ½ tsp Sea Salt |
| 2 Onions, diced |
| 1 Jalapeno Pepper, minced |
| 1 Poblano Pepper, diced |
| 1.2 kg Chopped Tomatoes |
| 1 tbsp Maple Syrup |
| ½ tsp Dried Oregano |
| Black Pepper |
| 400 g Black Eyed Beans, drained |
| 500 ml Red Kidney Beans, drained |
| 2 tbsp Coriander Leaves, minced |
| 250 ml Sour Cream |
| Method |
| Heat the oil in a large saucepan over medium heat. |
| Cook the bacon until golden and crisp. |
| Place on a wire rack to drain the excess grease. |
| Crumble the bacon and set aside. |
| Return the saucepan to medium heat and fry the garlic in the bacon fat until golden 1 to 2 minutes. |
| Add the paprika, cumin, sea salt, onions, chipotles, jalapeños and poblanos. |
| Sauté for 10 minutes. |
| Stir in the tomatoes. |
| Add the espresso maple syrup oregano and lots of pepper. |
| Bring the chilli to a simmer. |
| Turn down the heat to medium-low and cook for 50 minutes partially covered. |
| Add the beans and cilantro and cook for 5 more minutes until heated through. |
| Serve the chilli in bowls and top with a generous spoonful of sour cream the crumbled bacon and scallions. |