For the chilli
1 can mixed beans, drained
4 tbsp Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
1 green chilli, diced
3 spring onions, chopped
2 red peppers, diced & roasted
2 cloves garlic, minced
2 tomatoes, approx 10mm cubes
Juice of 1 lime
2 tbsp tomato ketchup
1 tbsp honey
Black pepper coarse ground & sea salt
Fresh coriander, roughly chopped
Corn tortilla chips
Cheddar cheese, grated
For the peppers: Deseed and cut peppers into approx 1cm cubes. Place on a baking tray,sprinkle with a little sunflower oil and roast at 200°C for about 20mins until soft and sweet. Allow to cool.
For the chilli: In a large bowl, mix together the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce, lime juice, green chilli, garlic puree, tomato ketchup, honey and ground blackpepper. Toss in the mixed beans, spring onion, red peppers, tomatoes and chopped coriander. Chill in the refrigerator for 1 hour or overnight before serving.
This makes a wonderful vegetarian dip for tortilla chips with sour cream, guacamole and topped with grated cheese. If you haven’t time to roast your peppers you can use jarred peppers such as peppadew or use fresh peppers instead.