Vegan jerk chilli recipe
Bring in the flavours of the Caribbean into your kitchen with this simple vegan jerk chilli recipe.
This recipe is from Phaidon's new title Vegan: The Cookbook.
Ingredients
- 2 tbsp olive oil
- 3 cloves of garlic, finely chopped
- 2 celery stalks, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tsp Jamaican jerk seasoning or chili sauce
- 240 ml coconut milk
- 3 tbsp passata
- 240 g canned red or kidney beans, drained
- 2 tbsp fresh lime juice
- 1 mango, diced
- 30 g coriander, chopped
Details
- Cuisine: Caribbean
- Recipe Type: Dinner
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
- Suitable For: Vegan
Step-by-step
- Heat the olive oil in large saucepan over medium heat. Add the garlic, celery, onion, and bell pepper and saut. for 5–6 minutes, until the onion is translucent.
- Add the jerk seasoning or chili sauce and cook for 2–3 minutes.
- Stir in the coconut milk, passata, beans, and fresh lime juice, and season to taste with salt and freshly ground black pepper, if needed.
- Cover the saucepan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
- Stir in half of the mango and half of the coriander, then cover the saucepan and simmer for another 10 minutes.
- Serve the chili over rice, garnished with the remaining mango and coriander.
Vegan: The Cookbook is published by Phaidon; £29.95. Found out more on phaidon.com.
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