Chilli Sin Carne
A hearty chilli from popular London brasserie Joe Allen – great served with tortilla chips or guacamole or both!
To make the sauce
Roast off the onions in their skins in an oven until softened. Peel off the skin.
Roast off the garlic and red chili together until softened.
Add the onions, garlic and red chilies with the remaining sauce ingredients.
Purée in a food processor.
Put into a pot bring to the boil and reduce to a simmer until spices are cooked out.
To make the chilli
Cook the carrots in a little oil. Add the beans.
Add some of the reduced sauce and bring to a simmer. Do not cook too much as you do not want the beans to break up. (You can always add a little more sauce if needed.)
Check the seasoning and it’s ready to serve.
Great with tortilla chips or guacamole. Or both!
Recipe courtesy of Joe Allen
Joe Allen, established in 1977 in Covent Garden, has long been a popular choice for hungry theatre goers, actors, locals and tourists. Noticing an increased demand for meat free options, the restaurant introduced a ‘green menu’ in 2016 to promote healthy living and help lessen our collective impact on the environment. The green menu is still available, and now Joe Allen supports Meat Free Monday by offering 50% off all vegetarian and vegan burgers on Mondays.