Chipotle Baked Bean Chilli with Root Vegetables and Mozzarella
This vegetarian chilli is bound to become a firm family favourite. It’s even better with the kiwifruit and tomatillo salsa. Add or change the root vegetables to your own preferences. Adjust the chipotle depending on how spicy you like it.
Preheat the oven to 200°C.
In a large pan, heat the oil, add the onion, garlic, and oregano, and fry until softened – around 10 minutes. Add the chipotle, tomato paste, and salt and fry for one minute. Add the tomatoes and bring to a simmer, then add the root vegetables and 250mls water. Cook for 15 minutes or until the vegetables are just cooked through. Add the beans, stir to combine, then transfer to a large baking dish. Scatter over the two mozzarellas and bake for 20 minutes, until bubbling and the cheese has melted.
Serve with corn chips and Kiwifruit and Tomatillo Salsa
To make the salsa:
In a small bowl, combine the kiwifruit, salsa verde, chilli, and lime. Season with salt to taste and add a pinch of sugar if necessary. Stir through the coriander just before serving.
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2 Tbsp olive oil
1 onion, diced
2 cloves garlic, finely chopped
1 tsp dried oregano
1-2 chipotles in adobe sauce (approx 1-2 Tbsp), roughly chopped
1 Tbsp tomato paste
1 tsp salt
2 x 400g tins chopped tomatoes
600g root vegetables, such as yams, carrots, parsnip, swede, or kūmara, cut into 2cm cubes
2 x 400g tins of beans, drained and rinsed
1 Massimo’s mozzarella ball, roughly torn
1 cup Farro mozzarella, grated
For the Kiwifruit and Tomatillo Salsa:
2 yellow or green kiwifruit, peeled and diced
3 Tbsp Tio Pablo Salsa Verde
Grated zest and juice of 1 lime
1 fresh green chilli, finely chopped
¼ cup coriander leaves, finely chopped