![roasted veggie chilli](https://brandsitesplatform-res.cloudinary.com/image/fetch/w_1540,c_scale,q_auto:eco,f_auto,fl_lossy,dpr_1.0,e_sharpen:85/https://assets.brandplatform.generalmills.com%2F-%2Fmedia%2Fproject%2Fgmi%2Foldelpaso%2Foldelpaso-uk%2Foepp%2Frecipes%2Froasted-veggie-chilli-hero.jpg%3Fw%3D800%26rev%3D59dc8fd469d748e09fe5c5ae45d85dbc 1540w)
Roasted Vegetable Chilli
Total Time
1 Hours
Servings
4
Spice Level
Medium
Ingredients
14
Ingredient List
Chilli
- 8 shallots, peeled and halved
- 1 aubergine, cut into chunks
- 2 large courgettes, trimmed and cut into chunks
- 1 large red pepper, deseeded and chopped
- 4 tablespoons olive oil
- 200g chestnut mushrooms, halved
- 2 garlic cloves, crushed
- 1 pack Old El Paso™ Seasoning Mix for Chilli
- 1 tin (400g) chopped tomatoes
- 400ml water
To Serve
- Guacamole
- Soured cream
- Fresh coriander sprigs
- Old El Paso™ Super Soft Flour Tortillas, warmed (optional)
Preparation
- Preheat the oven to 220°C (200°C for fan assisted ovens), gas mark 7. Spread the shallots, aubergine, courgettes and pepper in a large roasting tin. Drizzle over 3 tablespoons of the oil and toss to coat. Roast for 25-30 minutes, then stir in the mushrooms and roast for a further 10 minutes, until all the vegetables are tender.
- Meanwhile, heat the rest of the oil in a large flameproof casserole. Add the garlic and fry for 1 minute then stir in the chilli seasoning mix and fry for a further few seconds. Stir in the tomatoes and water and bring to the boil. Simmer for 10 minutes.
- Stir the roasted vegetables into chilli tomato sauce and simmer for 4-5 minutes. Season to taste with salt and freshly ground black pepper.
- Serve in warmed bowls topped with guacamole, soured cream and fresh coriander and with warmed tortillas.
Expert Tips
- Cut all the vegetables into even-sized chunks so that they cook evenly.
- Try adding a handful of drained black or green olives or some drained and rinsed capers to the chilli at the end of cooking.