Honey and Co’s recipe for meat-free chilli no carne
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A big pot of comfort for everyone to dig into. This is what a winter party is all about: a big pot you can place at the table with a stack of bowls and a ladle; something that’s not expensive, that’s easy to prepare, and that can be made well in advance. Most importantly, though, this pot is exploding with deeply satisfying flavour, and will accommodate almost everyone: there’s no gluten or nuts, your vegan and vegetarian friends can dig in, and carnivores won’t feel cheated, either. Every palate is catered for, everyone is welcome.
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The chunky avocado salsa is non-negotiable, as is something carby such as rice and/or tortillas, and we like to have lots of colourful extras around, too: coriander leaves and lime wedges; hot sauce for those who want it hotter; and soured cream or yoghurt for those who want it tamed.
Prep 20 min. Cook 1 hr 10 min. Serves 6-8. 570g jar queen black beans (500g drained weight). 1 tbsp ground cumin. 1 tbsp paprika. 1 tbsp dried oregano. 3-4 plum tomatoes, diced (about 500g). 4 chipotle peppers in adobo sauce, chopped (about 40g), or 4 dried chipotle peppers, soaked and rehydrated.
For the sofrito. 3 tbsp vegetable oil. 1 large onion, peeled and diced (about 150g). 3-4 celery sticks, washed and diced (about 150g). 2 carrots, peeled and diced (about 150g). 5 garlic cloves, peeled and sliced. 2 red peppers, deseeded and diced (about 150g). 1 tbsp flaky sea salt.
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