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Spicy Vegetarian Chilli with California Prunes

Chef Peter Sidwell, has elevated the humble chilli to something truly special. Adding California Prunes to complement the spices, this rich, inviting vegetarian chilli will set your taste buds tingling with so many flavours and textures. Go on…give it a try!

Featuring California Prunes

Ingredients

2	garlic cloves, finely chopped
1 tsp	chipotle paste
2 tbsp	olive oil
500 ml	beer
1 tbsp	tomato puree
400 g	tin lentils, washed
100 g	California Prunes, chopped
1	white onion, finely chopped
1 tbsp	cumin
1 tsp	chilli flakes
4	sweet potatoes, peeled and finely diced
400g	tin chopped tomatoes
10 g	70% dark chocolate
400g	tin black beans, washed
	To serve
40 g	soured cream
2	chopped spring onions
1 bunch	coriander

Step 1
Pour the oil into a pan on medium heat.
Step 2
Add the chipotle paste, cumin, chilli flakes and garlic, and cook for 1 minute to bring the flavours together.
Step 3
Add the onion and sweet potato. Cook until the potatoes are tender.
Step 4
Once the potatoes have softened, pour in the beer, chopped tomatoes, and vegetable stock before mixing together.
Step 5
Add the dark chocolate and tomato puree, then simmer for 10 minutes.
Step 6
Add the black beans, lentils and chopped California Prunes.
Step 7
Mix together and serve in bowls, topped with soured cream, coriander and chopped spring onions.

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Quick Meals

Spicy Vegetarian Chilli with California Prunes

Ingredients

To serve

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