Chilli, corn bread and potatoes

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We are all soooo full up after our veggie chilli, roasted potatoes, corn bread, rice and cheese(violife).

wow where do I start…ok so first of all the corn bread recipe came from my new awesome book which I would totally recommend purchasing at the link below…it’s called “Peace and Parsnips – vegan cooking for everyone!”  And the recipes all have a different twist which makes things a bit interesting.

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So for the 🌶 I used the following ingredients…

Large potatoes and olive oil

2 or 2 tbsp of coconut oil

Chopped garlic

Chopped onions

Green peppers chopped into cubes

Carrots chopped into cubes

Tin of mixed beans

Tin of kidney beans

2 x tins of tomatoes 🍅

3-4tbsp of cumin seeds or powder

2tbsp of smoked cayenne pepper

chilli flakes to taste

Salt and pepper

Potatoes

Slice the potatoes thinly almost straight through and repeat along the potato, brush with olive oil and season with salt and pepper.  Pop in a tray into the oven for 30-40mins until tender.

Cook the chopped onions and garlic in the coconut oil for a few minutes, add the chopped green peppers and carrots and cook for another few minutes.  Add both the tins of mixed beans and the tomatoes, cumin, cayenne pepper, chilli flakes to taste and the salt and pepper to season.  Bubble away on a low simmer for about 15-20mins, cook some rice and serve with the bread and potatoes.

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