2 Chilli recipes for spice lovers
Craving a kick? These two spicy chilli recipes deliver the perfect punch of heat and flavour.
Sweet chilli butternut salad
- Prep time: 25mins
- Cooking time: 1h 15mins
- Serves 4
Ingredients
- 1 Tbsp oil
- 2 Tbsp sweet chilli sauce
- ¾ cup bulgar wheat
- 1½ tsp chicken stock powder
- 200g mixed salad leaves
- 1 block feta, crumbled
JL
SP
Jezza-Rae Larsen, Sjaan van der Ploeg
‧ Recipe & styling
‧ Recipe & styling
CN
Chanelle Naudt
‧ Photography
‧ Photography
Method
- Preheat the oven to 180°C.
- Peel and halve the butternut. Scoop out the seeds and rinse with water to remove any strings and pieces of butternut. Pat the seeds dry with a paper towel and toss with a drizzle of oil and salt to taste. Place the seeds in an even layer on a baking tray and roast for 5 – 10 minutes or until golden and starting to pop. Set aside. Turn up the oven to 180°C.
- Chop up the butternut into bite-sized pieces, toss in oil and sweet chilli sauce and season. Place on a baking tray and roast, turning occasionally, until golden, about 1 hour.
- Place the bulgar wheat in a pot with 1 ½ cups water and stock powder. Bring to a gentle boil, then cover with a lid and cook until all the water has been absorbed, about 10 minutes. Turn off the heat and leave the bulgar wheat to steam, covered, for 5 – 10 minutes. Season and set aside until cool.
- Layer the salad leaves, bulgar wheat and roasted butternut in a large serving bowl. Top with the crumbled feta and toasted seeds.
South African chilli con carne
- Cooking time: 50mins
- Serves 6
Ingredients
- 2 Tbsp vegetable oil
- 2 onions, diced
- 1 clove garlic, chopped
- 1–2 chillies, seeded and diced
- 1 Tbsp chilli flakes
- 1½ tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1½ tins corned beef, finely chopped
- 1 tin chopped tomatoes
- 1 tin kidney beans, rinsed
- ½ tin sweetcorn
- 50g sachet tomato soup powder
- Sour cream, to serve
AV
Amerae Vercueil
‧ Recipe & styling
‧ Recipe & styling
AE
Andreas Eiselen // HMimages.co.za
‧ Photography
‧ Photography
Method
- Heat oil in a large pot and fry the onions. Add garlic, chillies, chilli flakes, cumin, cinnamon and paprika.
- Add corned beef, turn up the heat to high and fry for 3 minutes, until slightly browned.
- Stir in the chopped tomatoes and 1 cup water. Simmer for 20 minutes.
- Stir in the kidney beans, sweetcorn and tomato soup. Simmer on high for 3 minutes. Season with salt and pepper.
- Serve with sour cream.
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