This recipe is really easy, but it takes a bit of your time...that's why I started on Sunday, made a huge batch and now have chili for a couple of meals...saving me cooking time on following weekends! Plus, its a really good recipe - the original was from Nigella, but I made some modifications to reduce fat, cheese and all the stuff she usually likes to add to her cooking...we're a bit more light... 
Serves 10:
for the chili: 2 brown onions chopped, 3 garlic cloves sliced, 2 red capsicums chopped, 2 x 400g can crushed tomatoes, 8 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp dried chili flakes, 3 cardamom pods, 2x 400g can red kidney beans rinsed and drained, 1 1/2 cups red lentils, 750ml water, 1 tbsp cocoa, salt & pepper
for the cornbread: 1 1/2 cups cornmeal (i couldnt find it so I used polenta instead), 1 tsp salt, 2 tbsp plain flour, 3 tsp baking powder, 1 tsp cinnamon, 1 tsp honey, 2 small eggs, 375ml milk, 2 tsp olive oil
1. Star a day ahead if you can, so you allow chili to cool completely. Idf you can't start a couple of hours earlier and allow it cool as much as you can;
2. Heat the oil in a large sauce pan (or a wok- you will need the space), add garlic, onion and cook until soft;
3. Add cumin, coriander, chili, cardamoms & capsicum and cook for another 5 minutes;
4. Add crushed tomatoes, tomato paste, water and bring to a boil.
5. Add lentils, beans and cocoa, reduce heat, cover and simmer for about 45 minutes. (Check it regularly to make sure it doesn't stick to the bottom;
6. Adjust salt, and place chili in oven proof dishes (or dish if you have one that is large enough) and cool completely.
1. Pre heat the oven to 220C;
2. In a bowl mix, cornmeal, flour, salt, cinnamon, baking powder, top with eggs and mix well with a spoon. Add milk and mix until you have a yellow doughy paste.
3. Top the cooled chili with the dough, and bake for about half an hour, or until the cornbread is golden and crusty;
There you go...i know its long and looks difficult, but its really easy and it will be ready in your freezer for when you don't have time to cook or just can't be bothered... Besides, its DELICIOUS!!!
Serves 10:
for the chili: 2 brown onions chopped, 3 garlic cloves sliced, 2 red capsicums chopped, 2 x 400g can crushed tomatoes, 8 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp dried chili flakes, 3 cardamom pods, 2x 400g can red kidney beans rinsed and drained, 1 1/2 cups red lentils, 750ml water, 1 tbsp cocoa, salt & pepper
for the cornbread: 1 1/2 cups cornmeal (i couldnt find it so I used polenta instead), 1 tsp salt, 2 tbsp plain flour, 3 tsp baking powder, 1 tsp cinnamon, 1 tsp honey, 2 small eggs, 375ml milk, 2 tsp olive oil
1. Star a day ahead if you can, so you allow chili to cool completely. Idf you can't start a couple of hours earlier and allow it cool as much as you can;
2. Heat the oil in a large sauce pan (or a wok- you will need the space), add garlic, onion and cook until soft;
3. Add cumin, coriander, chili, cardamoms & capsicum and cook for another 5 minutes;
4. Add crushed tomatoes, tomato paste, water and bring to a boil.
5. Add lentils, beans and cocoa, reduce heat, cover and simmer for about 45 minutes. (Check it regularly to make sure it doesn't stick to the bottom;
6. Adjust salt, and place chili in oven proof dishes (or dish if you have one that is large enough) and cool completely.
1. Pre heat the oven to 220C;
2. In a bowl mix, cornmeal, flour, salt, cinnamon, baking powder, top with eggs and mix well with a spoon. Add milk and mix until you have a yellow doughy paste.
3. Top the cooled chili with the dough, and bake for about half an hour, or until the cornbread is golden and crusty;
There you go...i know its long and looks difficult, but its really easy and it will be ready in your freezer for when you don't have time to cook or just can't be bothered... Besides, its DELICIOUS!!!
No comments:
Post a Comment