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1 Kallo Organic Vegetable Stock Cube, dissolved in 450ml boiling water
Extra mature Cheddar, grated
Cherry tomatoes, diced
Jalapeño chillies, thinly sliced
Coriander, roughly chopped
Warm the oil in a large frying pan over a
medium heat. Sauté the soffritto for 2 minutes.
Add the sachet of spices. Cook for further
2 minutes, stirring occasionally, then add the
garlic and stir well. Cook until the garlic is
fragrant and the mixture has started to dry out.
Add the remaining ingredients, including
the liquid from the cans of beans. Stir well,
then bring to the boil. Reduce the heat to low
and simmer for 30 minutes, until reduced and
thickened. Adjust the seasoning. To thicken the
chilli, take a mugful out, blitz it in a blender or
food processor, and pour it back in.
You can serve at this stage as a chunky,
chilli sort of consistency (as pictured) or thin
it down further to make a soup. Simply add
more stock (readjust the seasoning after doing
so) and either serve it chunky or whizz the
whole thing to make a smoother soup
However you serve it, top it with any of
the optional ingredients listed. You could
place these in the centre of the table and let
everyone finish their bowls however they wish.
If liked, replace the ready-made soffritto with 1 carrot, 1 onion and 1 stick celery, all finely diced. You can also replace the spice sachet with 2 tbsp of a combination of ground mixed spices and dried herbs, such as cumin, chilli, chipotle chilli, smoked paprika, oregano, parsley and coriander
Typical values per serving when made using specific products in recipe
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