Serves 4 – 30 mins <\/h2>\n\n\n\n

This is a very versatile dish working with many different types of meat and cuisines. We like it with BBQ Chicken.<\/p>\n\n\n\n

INGREDIENTS <\/h3>\n\n\n\n

1.5 kg small waxy potatoes
5-6 tbsp olive oil
2 cloves of garlic finely sliced
1 tsp of ground cumin
1 large red pepper\/capsicum seeded and sliced
2 tbsp smoked paprika (either sweet or hot dependent on taste)
2-3 tbsp red wine vinegar
salt <\/p>\n\n\n\n

Method<\/h3>\n\n\n\n

Step One<\/h4>\n\n\n\n

Steam potatoes until almost tender,drain(you can peel them if you want, but I feel life is too short to peel new potatoes.<\/p>\n\n\n\n

Step Two<\/h4>\n\n\n\n

Heat up Olive Oil in heavy bottom pan and add potatoes<\/p>\n\n\n\n

Step Three<\/h4>\n\n\n\n

Add\n the tomatoes and cinnamon stick stir and turn the heat down to low – \nallow this to simmer for about an hour to hour and half, stirring \noccasionally if you are around.<\/p>\n\n\n\n

Step Four<\/h4>\n\n\n\n

Drain and rinse the beans and add to the chilli along with the finely chopped coriander stalks- leave for another 30 minutes to hour.<\/p>\n\n\n\n

Step Five<\/h4>\n\n\n\n

Remove the chilli from the heat and add lime juice to taste and the coriander leaves reserving a small amount to sprinkle over chilli once on plate. Once happy with balance of flavour serve to your hungry hoard.<\/p>\n\n\n\n

Tips<\/h4>\n\n\n\n

I serve this with fluffy white rice, avocado and natural yoghurt as a side for those who cannot deal with the heat(i.e my daughter and myself). This Chilli is also good warmed up in wraps the next day with grated cheese, sweetcorn and yoghurt. <\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Serves 4 – 30 mins This is a very versatile dish working with many different types of meat and cuisines. We like it with BBQ…<\/span><\/p>\n

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