Possum’s Recipe Book

Haricot Bean And Root Vegetable Chilli

Serves 4-6

1 tin haricot beans (or beans of your choice) – drained and rinsed
2tbsp olive oil
1 onion – finely chopped
2 sticks celery – finely sliced
1 apple –remove core and finely chopped
1 red pepper – finely chopped
1 red chilli – deseeded & finely chopped 2 garlic cloves – finely chopped
100g sweet potato
100g celeriac
100g carrots
100g parsnips
2 bay leaves
½ tbsp. ground cumin
½ tbsp. dried oregano
½ tbsp. paprika
1tsp chilli powder
1 ½tsp ground cinnamon
400g tin tomatoes
200g passata
2tbsp golden sultanas (optional)
500ml vegetable stock
Handful coriander leaves – roughly chopped
Rice - to serve
 
Method
 
Pre-heat oven to 160C(Fan)
 
Heat the oil in a heatproof casserole dish on the stove and add the onion, 
celery, apple, red pepper, chilli and garlic and cook for 10mins until soft.
Add all the root vegetables, bay leaves, cumin, oregano, paprika, 
chilli powder and cinnamon.
Stir well and add the beans, tomatoes, Passata and sultanas (if using).
Season with salt and pepper.
Cover and cook in the oven for 1 hour. Take out and stir and 
add the stock and return to the oven for 30mins. Check seasoning and 
serve garnished with fresh coriander.