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smokey chilli

25 min (+ oven)

Smokey Chilli

This has always been my go-to recipe for impressing people. I dare say this recipe is even better than the usual Chilli con Carne. Don’t worry about the coffee, you won’t taste it at the end, but it is an essential ingredient to get the ‘smokey’ taste.

Smokey ChilliThis has always been my go-to recipe for impressing people. I dare say this recipe is even better than the usual Chilli con Carne. Don’t worry about the coffee, you won’t taste it at the end, but it is an essential ingredient to get the ‘smokey’ taste.Person
(1)
4 out of 5

Ingredients

4-5 servings

500 g

1
1-2
4
ca. 8

Farfalle or other pasta

Cauliflower
Zucchini or courgette
Carrots
Sun-dried tomatoes

400 ml
100 g

2 tea sp
1 TBL sp
1 TBL sp
1
2 cloves

Coconut milk
Cheese grated

Vinegar white wine
Oregano
Thyme
Onion yellow
Garlic

Prep

15 min

  1. Dice onion and mince garlic
  2. Cut zucchini into quartered slices
  3. Halve carrots and cut into slices
  4. Cut sun-dried tomatoes into small strips
  5. Pre-heat oven to 200°C
  6. + Cut cauliflower into small florets (or multitask during cooking)

Cook

10 + 20 min

pan 1b

Sauté onion and carrots

medium/high heat ~3 min

pan 2

Cook pasta

al dente (slightly undercooked)

pan 1 continued

Add zucchini and garlic

~3 min

Add coconut milk, sundried tomatoes, vinegar and herbs

~3 min

oven

Add pasta into an oven dish and mix with the sauce. Put the cauliflower florets on top and sprinkle with cheese

~20 min at 200°C

waves

Variations

  • Use (soy) cream instead of coconut milk
  • Replace different vegetables, for example broccoli instead of cauliflower

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