Main courses
Vegetarian Chilli
Ingredients
- 30g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 4 large sweet potatoes, peeled & cubed
- 2 red onions, peeled & chopped
- 2 garlic cloves, sliced
- 3 X 400g tins of plum tomatoes
- 1 red chilli
- 1 green chilli
- 2 tbsp balsamic vinegar
- 1 X 400g tin of chickpeas, drained
- 1 X 400g tin of red kidney beans, drained
- Handful of fresh coriander
- 300ml vegetable stock
- 1 tsp hot cayenne pepper
Directions
- In a large heavy bottomed saucepan heat the butter over a medium heat and sweat down the red onion until soft. Add the garlic and fry for a further 2 minutes.
- Next, add the sweet potatoes, chillies and cayenne pepper, fry in the butter for 3-4 minutes. Pour in the balsamic vinegar and allow to fully evaporate off.
- Pour in the vegetable stock and tinned tomatoes, season with salt and pepper to taste and simmer for 20 minutes, until the sweet potatoes are tender.
- Drain the kidney beans and chickpeas and add these in the pan and simmer for 5 mins before finishing the dish with chopped fresh coriander.
- Serve with rice and garnish with fresh coriander leaves.
