Beetroot and Bean Chilli
1 small dried chipotle chilli
2 red (bell) peppers
5 beetroot (beets)
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
1 tsp dark brown sugar
1 x 400g/14oz can black beans, drained and rinsed
1 x 400g/14oz can tomatoes
300ml/½ pint/1¼ cups gluten-free vegetable stock
salt and ground black pepper
Greek yogurt, gluten-free corn chips and grated cheese to serve
1 Soak the chilli in a bowl of boiling water for 5 minutes, then chop and set aside. Halve and seed the red peppers and cut into dice. Trim, peel and cube the beetroot.
2 Heat the oil in a large pan over a low heat and fry the onion for 5 minutes or until beginning to soften and turn golden. Add most of the red pepper with the beetroot, garlic and sugar.
3 Stir in the black beans, tomatoes, stock, chopped chilli and the soaking liquid. Season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 35–40 minutes, stirring occasionally, until the beetroot is just tender.
4 Spoon into four shallow bowls. Top the chilli with spoonfuls of yogurt, corn chips and grated cheese. Sprinkle the remaining red pepper over the top and serve.