Smokey Blues Chilli

Smoky paprika and hearty pulses make this chilli stand out from the usual offerings. Great with tortilla chips and fresh salsa, it’s a comforting standby that’s bold without being overpowering.

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Photographed truthfully. If you cook it, yours will look like mine.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Lunch, Main

Cuisine Inspired by Mexican Flavours

Servings servings

Calories/Seving 258 kcal

Ingredients

Ingredients for the chilli

250 g red onion | unpeeled weight
2 cloves fresh garlic
10 ml olive oil
1 pinch salt
water | to add to the pan if the spices start looking too dry
5 g golden caster sugar
5 ml liquid smoke
10 g miso paste | or marmite
16 g tomato purée
15 ml apple cider vinegar
400 g plum tomatoes
240 g chickpeas | drained weight
240 g red kidney beans | drained weight

Ingredients for the spice mix

½ tsp ground cumin
½ tsp chilli powder
½ tsp paprika
1½ tsp smoked paprika

Ingredients for the salad dressing

15 ml white wine vinegar
1 pinch salt
30 ml extra virgin olive oil
2½ tsp agave syrup | or maple syrup
1 pinch ground black pepper

To serve

rice
sweetcorn salsa | chunks of tomato, cucumber & sweetcorn
salad dressing | to dress the salsa
plain tortilla chips
fresh parsley | or coriander
lemon | wedges

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Instructions

Cook onion and garlic; add spice mix

Peel the onion and dice chop.
250 g red onion
Peel and slice the garlic.
2 cloves fresh garlic
Add onions and garlic to low-medium heat fry pan with oil and start to cook with a pinch of salt.
10 ml olive oil, 1 pinch salt
Mix the spices in a small bowl, add the spice mix to the pan, and continue to cook; just keep the pan on low.
½ tsp ground cumin, ½ tsp chilli powder, ½ tsp paprika, 1½ tsp smoked paprika
If you need to, add some water if it's looking dry/hard/raw.
water

Remaining ingredients in; cook

Add the sugar and let it melt, then add the other ingredients listed.
5 g golden caster sugar, 5 ml liquid smoke, 10 g miso paste, 16 g tomato purée, 15 ml apple cider vinegar
Add the canned tomatoes and break up with a spoon. Cook and reduce to darken and thicken.
400 g plum tomatoes

Chickpeas and beans in; remaining prep

Add the chickpeas and kidney beans, and simmer to warm through.
240 g chickpeas, 240 g red kidney beans
Prepare chunks of tomato and cucumber, and mix with sweetcorn.
sweetcorn salsa, salad dressing
Make the salad dressing: dissolve the salt in the vinegar, and then add the remaining ingredients.
15 ml white wine vinegar, 1 pinch salt, 30 ml extra virgin olive oil, 2½ tsp agave syrup, 1 pinch ground black pepper
Chop the fresh herb and lemon wedges.
fresh parsley, lemon

To serve

Serve with rice, the sweetcorn salsa drizzled with some dressing, tortilla chips, chopped herb and lemon wedge.
rice, plain tortilla chips

Notes

During the making, after tasting, I added another half teaspoon of salt and 1 tsp of apple cider vinegar. Trust your palate and get used to tasting!
Multi-purpose: serve as a main; to make into soup, add 200-400ml of stock. You might need more, depending on how thick you like your soup. If you add too much water, just simmer with the lid off; the water will soon leave! Or if you like it watery but not thin, add one or two teaspoons of cornflour diluted with a little water. Adding water will reduce the flavour from any herbs or spices added to the dish. Don’t forget this! There’s no rule against adding the herbs and spices again in the same ratios. I will always do that if I add water.
Freezer-friendly: allow to cool, put into a container with a tight lid, and freeze. Freezing will intensify the flavour. If planning to freeze, omit the chick peas and red kidney beans and add those on the day of eating.
Make-ahead: reheats well and sits happily in the fridge.
Any remaining herb, chop up and put into storage boxes and pop into the fridge. I find supermarket herbs prepped and stored this way last a fair few days.

Nutrition

Calories: 258kcalCarbohydrates: 44gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 156mgPotassium: 832mgFiber: 12gSugar: 10gVitamin A: 1492IUVitamin C: 21mgCalcium: 82mgIron: 5mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords easy midweek meal, freezer staple, great for teenagers, smokey vegan chilli, wow chilli

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