Name: Chilli con Crump
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Ingredients: ½ tbsp Olive oil; 1 Onion finely chopped (200g); 2 Garlic cloves finely chopped or minced; 2 Celery sticks roughly chopped 120g; 80 g CRUMP; 400 ml Warm water; 1 tsp Smoked paprika; 1 tsp Ground cumin; 1 Hot chilli powder; Red chilli pepper deseeded and finely chopped 20g; 2 Tins chopped tomatoes; 200 g Baby tomates halved; 2 tbsp Tomato puree; 1 vegetable stock cube; 1 Red bell pepper deseeded and diced 130g; 2 tbsp Soy Sauce; 1 Tin of Cannellini beans drained and rinsed; 1 Handful of fresh coriander; Soured cream and extra sliced chillies to serve

DifficultyIntermediate

This Chilli con Crump recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smoky sauce.

Yields1 Serving

Prep Time10 minsCook Time1 hr 50 minsTotal Time2 hrs

½ tbsp Olive oil

1 Onion finely chopped (200g)

2 Garlic cloves finely chopped or minced

2 Celery sticks roughly chopped 120g

80 g CRUMP

400 ml Warm water

1 tsp Smoked paprika

1 tsp Ground cumin

1 Hot chilli powder

Red chilli pepper deseeded and finely chopped 20g

2 Tins chopped tomatoes

200 g Baby tomates halved

2 tbsp Tomato puree

1 vegetable stock cube

1 Red bell pepper deseeded and diced 130g

2 tbsp Soy Sauce

1 Tin of Cannellini beans drained and rinsed

1 Handful of fresh coriander

Soured cream and extra sliced chillies to serve

Add the warm water on the Crump and let it stay 3-5 minutes

Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and roughly chopped celery sticks. Stir fry until the onions and celery are soft.

Now add the Crump on the pan and start to cook. Add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.

Stir the spices into the Crump and continue to cook until brown all over.

Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 vegetable stock cube dissolved in a small amount of boiling water.

Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.

Then add the chopped red bell pepper and soja sauce.

Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.

Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 4-5 hours.

Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.

Handful of fresh coriander, Soured cream and extra sliced chillies to serve

Ingredients