Chilli 3 ways! Here’s a cool recipe on how to make a chilli and serve it 3 different ways to make it more interesting - the idea was to spend less than €10 feed 2 people for 3 different dinners, so we made a loaded chilli baked potato, sweet potato chilli burrito and a 3 bean chilli and couscous.
Preheat the oven to 200 degrees Celcius.
Peel and finely chop onion & garlic. Finely chop the chilli (remove the seeds if you like it milder), chop peppers and courgette into thin bite sized pieces.
Drain and rinse the beans.
Put a wide bottomed non stick pan on high heat with 1 tbsp of oil. Once its hot add the chopped onion, garlic, & chilli, reduce heat to medium and cook for 4 mins until they starts to brown. Stirring occasionally.
Add chopped peppers and courgette and fry for 5 mins till they start to brown, stir every minute so giving the veg time to brown. If starts to stick add a tbsp of water and scrap off the browning to incorporate into the dish.
Add the ground cumin, ground coriander, smoked paprika, ground black pepper and salt and cook for 1 minute.
Add the chopped tomatoes, the drained and rinsed beans, the liquid sweetener and mix well. Cook on high heat and bring to the boil, reduce to a simmer stirring occasionally. Roughly chop the coriander (if using) ensuring to use the stalk (just chop it finely and add). Add the lime juice. Taste and add more salt, ground pepper, ground chilli or lime juice to your taste if required (salt will give more depth of flavour, lime will give more acidity and more liveliness to the dish, black pepper will give a back of the throat hit and the chilli will give it more heat).
To cook the couscous fill and boil the kettle. In a medium sized heat proof bowl add the couscous and a pinch of salt, mix and level so the surface of the couscous is flat. Add the boiled water and cover so that its 1 cm over the level of the couscous. Put a lid on it and leave for 5 mins.
To serve put the couscous on two plates and split around 1/3 of the chilli between the 2 plates of couscous, serve with some sliced avocado on the side with a quarter lime.
Preheat the oven to 200 degrees C.
Slice 1 sweet potato into thin strips approx 1 cm in width and 1 cm depth and as long as you like them to be. Divide between 2 baking trays and add 1 tbsp of oil and a pinch of salt to each tray and bake for 30-35 mins. Take out and leave to cool.
Remove the avocado from the skin and stone and add juice of ½ lime and a pinch of salt and using a fork mix till smooth.
To assemble your Burritos just layer onto each tortilla;
-some cooked couscous
-Some mashed avocado
-Some sweet potato chips
-some of the cooked chilli
-Roll tightly and enjoy
Preheat the oven to 200 degrees C and on a large baking tray add 2 large baked potatoes 1 tbsp of salt onto the tray and roll the potatoes in the salt. The extra salt will help dry out the skin so its crispier. Baking for 35-35 mins until you can comfortably insert a knife all the way through and the potato is soft and cooked,
Heat up the left over chilli.
Cut a criss cross in the baked potatoes and open them both up. Top with some cooked chilli and some hummus.