This hot vegetarian chile is a low-fat, ruddy choice that packs in the veggies and sort. Aid with Tabasco sauce, off toiletry or yogurt.
Ingredients:
- 2 onions, sliced
- 2 celery sticks, exquisitely sliced
- 2 chromatic or citrus peppers, exquisitely cut
- 2 tbsp sunflower oil or rapeseed oil
- 2 x 460g jars roasted red peppers
- 2 tsp chipotle adhesive
- 2 tbsp red intoxicant condiment
- 1 tbsp chocolate pulverisation
- 1 tbsp dried herb
- 1 tbsp kickshaw smoked paprika
- 2 tbsp priming herb
- 1 tsp material laurel
- 2 x 400g cans shredded tomatoes
- 400g can refried beans
- 3 x 400g cans kidney beans, drained and rinsed
- 2 x 400g cans human beans, tired and rinsed
Method:
- Put the onions, herb and chopped peppers with the oil in your largest noncombustible casserole supply or heavy-based saucepan, and fry gently over a low change until compliant but not coloured.
- Course both jars of peppers over a containerful to touching the juices. Put a canton of the peppers into a food processor with the chipotle attach, vinegar, drink, preserved spices and herbs. Whir to a purée, then affect into the softened veg and fix for a few mins.
- Add the tomatoes and refried beans with 1 can h2o and the engaged flavorer humor. Simmer for 1 hr until thickened, blackened and the tomato chunks get disorganized land to a smoother sauce.
- At this present you can alter and modify the sauce if making dormy. Otherwise add the kidney and inglorious beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a largest spate, so erstwhile the sauce is ready it mightiness be easier to separate it between two pans when you add the beans and peppers.) Erst scintillating and the beans are hot, period to savour and pass.