Raymond Blanc cook vegetable bean chili for a tasty one pot meal on Kew on a Plate.
Raymond says: “The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man.”
The ingredients for the vegetable base: 125g onion, cut into chunks, 3 garlic cloves, crushed, 125g celery, cut into 3cm chunks, 70g fennel, cut into 3cm chunks, 1 large carrot, cut into 3cm chunks, 375g button mushrooms, 1 red chilli, 12g fresh root ginger, finely grated or sliced and 1 red pepper, cut into large dice.
For the chilli: 100ml rapeseed oil, large pinch sea salt, 100g tomato purée, 200g piquillo peppers, 1 x 400g tin chopped tomatoes, 1 x 240g tin red kidney beans (drained weight), 100g brown sauce and 2 tbsp Worcestershire sauce.
For the toasted spices: 1½ tsp ground coriander, 1½ tsp ground cumin and 2 tsp sweet smoked paprika.
To finish: 40g chocolate (100 per cent cocoa solids), finely grated, 10g coriander leaves, roughly chopped, salt and freshly ground black pepper.