Chilli Non-Carne

If you’ve noticed a brief break in my blogging, it’s because my kitchen is currently being renovated and I’ve had nowhere to work or play. The good news… my new creative space is soon to be unveiled, along with plenty of exciting new recipe ideas for you.

Time without a kitchen has given me a chance to enjoy and now share in some tasty recipes courtesy of a few creative and kind friends. This hearty dish comes from Emma Sanguinetti and is a stand-out from the very first bite. It’s one of those dishes that truly warms you on a cold winter’s night and will help you blissfuly while away a rainy spring afternoon.

Chillie Non CarneWhat you need: serves 2-3
2 tablespoons of olive oil
1 red (or brown) onion, sliced
1 large garlic clove, finely chopped
2 teaspoons of either fresh or dry tarragon
2 good pinches of pink salt
One 400g can of chopped organic tomatoes
2 cups of medium dry Rosé (it must be Rosé and my favourite is the 2012 Cotes de Provence by Marius Peyol, which will set you back $9 at Dan Murphys)
One 400g tin of organic red kidney beans, drained
1 teaspoon of dried chilli flakes
1 cup of uncooked organic brown short grain rice
80-100g of black kalamata olives, pitted, then sliced
To plate up with: 1-2 fresh lemons, fresh or dried chilli flakes (if you like more heat) and flat leafed parsley

Chillie Non Carne Table shot 2

How to prepare:
Cook brown rice in a pot until al dente

Meanwhile, in a separate heavy-based saucepan add finely sliced onion to olive oil and sauté on medium heat, until soft

Add finely chopped garlic, tarragon, canned tomatoes and olives

Add salt and cook for approx 10 mins on a high simmer

Next add the wine and cook for another 10 mins on a high simmer to evaporate off the alcohol

Now add kidney beans and chilli and stir through for 5 mins

Finally add the cooked rice and warm all ingredients through

Serving suggestions:
If you’d like to serve this dish for 4 guests, as a main, simply double the ingredients

Serve with a crisp green-leaf salad, fresh lemon wedges, extra chilli and plenty of crusty bread to mop up the yummy juices