Levi Roots' hot chilli con levi recipe

Here’s a hot veggie dish, for all those fire lovers. Chilli’s the word here, even though I’ve taken the seeds out of the Scotch bonnet – the beast has been tamed, but it’s still wild!


Serves 4

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, roughly diced
  • 2 garlic cloves, finely chopped
  • 2 celery sticks, sliced
  • 1 heaped tsp ground cumin
  • ½ tsp ground allspice
  • 1 red pepper, cored, deseeded and cut into small chunks
  • 1 yellow pepper, cored, deseeded and cut into small chunks
  • 300g (10½oz) button mushrooms, quartered
  • 2 × 400g cans chopped tomatoes
  • 1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped
  • 2 × 400g cans red kidney beans, drained and rinsed
  • 1 tbsp Reggae Reggae Tomato Ketchup (or equivalent)
  • ½ tsp soft dark brown sugar, or to taste
  • 1–2 tsp soy sauce, or to taste
  • boiled white long-grain rice, to serve

Directions:

1.    Heat the oil in a large saucepan over a medium–low heat. Add the onion, carrot, garlic and celery and cook, stirring occasionally, until softened.

2.    Add the cumin and allspice and cook, stirring, for 2 minutes. Add the peppers and cook for 2 minutes until softened, then add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the tomatoes, chilli and kidney beans and give it all a good stir. Finally, add the tomato ketchup and sugar.

3.    Cover and cook over a gentle heat, stirring occasionally, for 30 minutes. Season to taste with the soy sauce and add a little more sugar if necessary. Serve with rice.

Recipe from Spice it Up, Mitchell Beazley £18.99

Levi Roots is appearing at Foodies Hampton Court Palace on May 5, 6 and 7. You can buy tickets for Foodies online at foodiesfestival.com or by calling 0844 995 1111.

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