What up guys, it is DJ BBQ. Cooking up for you a veggie chilli, a sweet potato chilli.
The sweet potatoes are our lead singer, we're also adding in the black beans. We're not doing red beans, we're doing black beans
I've also got us some tomatoes, we've got onions, we've got jalapeño. I do like to eat vegetables
man, it kinda balances all my food out. Let's first chunk up these guys. About that size
ok? We've got our sweet potatoes, I'm gonna throw them into the roasting pan. Now I'm
gonna add loads of flavour to these guys, some olive oil, get that in there. Give it
a little bit of a shake. When I'm cooking a BBQ, I make a mix, it's called the mix of
'Rad'. Salt, pepper, onion granuals, garlic granuals, some ground corinader, ground cumin, bit of mustard powder and some
chilli flakes and a bit of brown sugar. That's the mix- if you wanna make this, there's a window up there.
And apologies for the spandex and the metal tassels and the metallic hood. We're gonna sprinkle it onto our sweet
potatoes. The oven's rocking at about 190. Here's the tip, we've got a bowl of wood chips,
right? We're gonna grab some of these woodchips and put them into my sieve. Fruit woods are
great, hickory, oak. I'm gonna heat these guys up. So many people have commented, how
to I get that woodsmoke flavour, that BBQ flavour in my oven. This is how you do it
man. Don't use a plastic sieve, it will not work. So now I've got them flaming. So that
beautiful wood smoke flavour is rocking. The chunked up sweet potatos go in. For about
30-35 minutes, 190 c/ 375F. They're gonna be awesome. Let's get the chili rocking. So I've got
a medium heat going. Throw in a table spoon of olive oil. And now, onion: I'm gonna cut it right
down the middle. Get rid of that outer layer. I'm gonna go medium sized chunks like that.
Let's get our two onion rocking. So I'm gonna soften these guys up. I'm gonna get our other
players and that is jalapeños, you can use chilies, but i like jalapeños. Chopping these guys up. The jalapeño goes in.
Three cloves of garlic. Chop these guys up. Three at a time. I'm gonna soften these guys
up, make them a little sweeter. Same with that onion, it's gonna go sweet. We're gonna
add the spices to cook amongst all that. Cumin is needed in chilli. Two teaspoons. And then
ground corinader. One and two. Earthy vibes! Chilli powder- teaspoon, you can go two if
you like it hot. Salt and pepper. Seasoned to taste. Get these guys rocking. Tomato
puree, so I'm gonna cook some of that in there, big old tablespoon. And finally, a cinnamon stick- let's do this! I'm gonna
break it up. So I've got two cans of organic black beans. I'm gonna rinse these guys out.
There is our good friends. So I'm gonna give them a bit of a rinse. With classic chilli,
you'd normally use like a red kidney bean, we're going to the next level, using the black
bean, per gram the most potein of any pulse or bean. Crisp up those skins. I don't wanna
mush them up too hard, because I'll make them explode and they'll go all stodgey. I wanna
keep them nice and whole. And now a can of chopped tomatoes. Make sure I get all that
goodness out of there. I've got about 350ml of vegetable stock. I'm gonna add in roughly
200- some people like their chillis a little more soupy, some like it a bit thicker,
I kinda like it right in the middle- so in with about 200ml. I've got a bit more to play
with to loosen things up. Alright so the sweet potato been in the oven for about 15 minutes,
so give it another 15-20. This stuff's altogether is now gonna cook for another 20 minutes.
We'll see you guys in a bit when we bring all those ingredients to become one.
Alright so the sweet potatoes are done. Man they look so good. Our chilli has been going for about
35 minutes. I'm gonna spoon in a bunch of these guys. I'm gonna fold these guys through
cause I don't want them blowing up and getting all kinda of mushy, I want to tame those chunks.
But I'm also gonna soak up some of that juice. It smells unbelieveable. Alright, theres a
bit right here, gonna get rid of the cinnamon sticks. Alright, let's plate up- rice, corrinador
stalks, some lime zest, half the juice a of a lime and some salt. So here we go- awh man!
Does that look good or what? Oh my gosh. I'm gonna throw in a little bit of spring onion on top.
Grab some of these coriander leaves. I'm gonna bring a bit more heat, sorry. A red
chilli- get it in there guys. We got any yellow- really? Ok, we're going traffic light. We
almost forgot about our friend- yogurt man! We've got that beautiful hot spicey, sweet
potato chili, zesty rice, bit of yogurt to calm things down, and we've topped it off
with some fresh chilies. It's time for the all important taste test. I'm going in.
Look at that sweet potatoe, you get that beautiful smokey BBQ flavour, with
the woodchip little hack that we did in there. You know what? You don't need meat, man, you've
got your protein with the black beans, you get your complex carboyhadrate with your sweet
potato, but you also got loads and loads of amazing flavour. Guys I love doing gumbos,
frys, stews, chillis, tell me where are you in this world? And what is your local stewy
dish? What do you guys makes? I'm gonna go research that recipe and I might do that recipe
for your viewing pleasure and my eating. My channel over there, food tube over there.
See you guys next time. If you want to see a chilli recipe with meat in it check out
my chilli con carnage.