Oven Roasted Chilli with Hidden Vegetables
If you have time, roast the eggplant first, then scoop out the flesh and dice it finely before adding it to the chilli. This could be done a few days ahead. If time is not on your side, peel the eggplant if you wish.
Don't forget to ensure the beans are tender before adding the tomatoes and salt.
- 2 Tablespoons olive oil
- 2 onions chopped
- 3 cloves garlic crushed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 -1 1/2 teaspoons chipotle chilli powder
- 500 g beef mince
- 1 small eggplant finely chopped approx 350g, peeled or roasted if preferred
- 2 medium carrots peeled and grated
- 2 cups grated zucchini approx one large zucchini
- 1 large red capsicum finely chopped
- 250 g pinto beans soaked overnight and rinsed*
- 1 Litre beef stock
- 1 x 400ml tin crushed tomatoes
- 1 x 140g tin tomato paste
- Salt & Pepper
- Large bunch fresh coriander chopped
Pre-heat the oven to 200C (180C fan forced)
Heat the olive oil in a large oven-proof casserole dish (with a lid) over a medium heat.
Fry the onion for 5 minutes, or until golden brown.
Add the garlic, ground cumin & coriander, oregano and chipotle chilli powder.
Fry for 2 minutes, or until the garlic is cooked and the spices have started to release their aroma.
Add the beef mince, and cook for a further 3 minutes, or until the mince has browned slightly.
Add the eggplant, carrots, zucchini, and capsicum.
Fry the vegetables for 5 minutes, or until softened.
Add the pinto beans and the beef stock, bring to the boil, then cover and place in the oven.
Cook for 1 hour. Test the beans at the end of the cooking time to see whether they are done. If not, continue cooking and test every 15 minutes until the beans are tender.
Once the beans are cooked, stir in the chopped tomatoes and the tomato paste.
Season liberally with salt and pepper.
Cook for a further 30 minutes.
Remove from the oven, and stir through the chopped fresh coriander.
Serve with your preferred accompaniment.
* To soak the beans, place them in a large bowl and cover with at least twice the amount of water. Add a squeeze of lemon juice, a teaspoon of yoghurt or some whey. The next day, rinse the beans thoroughly before adding to the chilli.
Canned beans can be substituted for the dried beans. Use 3 x 400ml tins of rinsed beans in place of the dried beans, and reduce the beef stock to 500ml.