Roza’s Roasted Red Hot Lover #Chilli


June 18, 2013 by Joanne T Ferguson

ChilliAre you as excited as me about Roza’s Roasted Red Hot Lover #Chilli?

While waiting for her vegetables to roast, Mercette (pronounced Mer-chette) closed her eyes and “felt” her imaginary Red Hot Lover chef’s breath down her neck as he S-L-O-W-L-Y and lustfully placed his lips on hers and…. Shocked
Don’t you HATE when that happens!LaughingWink

You know by now HOW I get when it comes to all things about food! Laughing

Courtesy of Roza’s Gourmet Sauces, I was asked to try and create new recipes with some of their WONDERFUL products.

Seeing the weather is a bit on the chilly side, I decided to make chilli and thought Roza’s Hot Lover Sauce would be PERFECT to “warm the cockles of my heart
today  Wink

I always love the stories behind foods.

Roza’s original Hot Lover sauce was named “affectionately” named after her husband Bill and I can “assure you“, this sauce DOES give a thrill!

For the more adventurous chilly-loving people, I recommend The Inferno which will “knock your socks off” in taste too! Wink

Let’s get to the recipe, eh?

When I saw Elise’s Spicy Vegetarian Chilli Recipe in my What’s On The List Folder, it did “inspire” me!

I adapted the recipe creating my unique Roza’s Roasted Red Hot Lover #Chilli! Very Happy

Before I start, I thought, to myself shall I call this a chilli or a soup?

Soup is combining vegetables in a juice, water or other liquid.

Chilli is a stew-like soup “usually made with meat”, but for today, I think I need to warm up with this unique Roza’s Roasted Red Hot Lover #Chilli! Wink

Are YOU warm yet or is it just me?

Just smelling the wonderfully warm ingredients is getting to me; in a good way of course! Wink

What is different about this recipe today is YOU get to “interact” in what vegetables you want to play with.

Roza's Roasted Red Hot Lover #Chilli
Prep time
Cook time
Total time
#easy #entertaining #healthy #chilli #soup #cauliflower #pumpkin #capsicum #corn #eggplant #celeriac #curry #fennel #yum
Recipe type: Stew or Soup
Serves: 10 -12
  • Ingredients
  • 125 grams canned corn; drained
  • 1 red onion, diced
  • ½ red capsicum (sweet pepper), deseeded, diced
  • ½ green capsicum (sweet pepper), deseeded, diced
  • ½ yellow capsicum (sweet pepper), deseeded, diced
  • 1 kent pumpkin; peeled, sliced
  • 1 eggplant; peeled, cubed
  • 1 celeriac, peeled, cubed
  • 1 head orange cauliflower
  • 1 head green cauliflower
  • 3 cloves garlic, minced
  • 3 cloves garlic, sliced
  • 2 tablespoons Sicilian oregano (aka hardy sweet marjoram)
  • Olive oil
  • 250 ml Roza's Gourmet Hot Lover Sauce
  • 400 grams canned whole tomatoes in juice
  • 400 grams canned diced tomatoes in juice
  • 200 grams water
  • 1 teaspoon roasted curry powder
  • 1 tablespoon cumin
  • 1 teaspoon fennel seeds
  • 1 teaspoon thyme
  • 400 grams canned kidney beans; well drained; washed
  • 400 grams canned chick peas; well drained; washed
  • zest one lemon
  • 4 tablespoons lemon juice
  • ⅓ cup coriander; finely chopped
  • salt and white pepper to taste
  • sliced Pecorino-Romano cheese (optional)
  • parsley as garnish (optional)
  1. In a lightly oiled fry pan, I added the corn and capsicum for about 5 minutes until the corn and capsicum looked char-grilled; set aside.
  2. Pre-heat oven to 200C.
  3. Place all cut and washed vegetables (see HINT AND TIP) in a slightly oiled roasting pan; roast under done; about 15 - 20 minutes.
  4. In a large pot, over medium heat, add 3 tablespoons of oil, saute onion and minced garlic for about 3 minutes.
  5. Add capsicum, corn mixture; continue to saute for an additional 5 minutes.
  6. Add Roza's Hot Lover Sauce, canned tomatoes, water, oregano, cumin, fennel seeds, garlic sliced, eggplant, pumpkin, celeriac, cauliflower and "gently" stir.
  7. Bring to a boil, reduce heat and simmer uncovered for 20 minutes.
  8. Add kidney beans, chick peas, lemon zest, lemon juice and coriander.
  9. Add pepper; adjust for personal taste; simmer for additional 5 minutes.
  10. Garnish with cheese and parsley. (optional)

The recipe is a “guide” to help you create!

PUMPKIN — “lightly” coated with oil and roasted curry powder; cooked in 15 minutes.
EGGPLANT — “lightly” coated with oil, added Himalayan pink salt; cooked in 15 minutes.
CELERIAC — “lightly” coated with 1 tablespoon lemon juice and thyme; cooked in 15 minutes.
CAULIFLOWER — “lightly”coated with oil; added 3 sliced garlic; cooked in 15 minutes or until all above is to desired doneness.
Can YOU feel the Roasted Red Hot Lover about to come out of YOU? Very Happy

I always think roasting and char-grilling is like a hug to vegetables and makes them feel “warm and cozy” on the outside too! Very Happy

In return, they bring out their best flavors on the day to enhance any dish! Wink

Did you know cauliflower comes in green, orange and purple? Shocked

Did you know they are A LOT healthier for you?
Cauliflower VegetableThe orange cauliflower has 25 times more concentrated beta carotene which helps “healthy skin.” Very Happy

The purple cauliflower “may” prevent heart disease as it slows down blood clotting.

My name is Joanne aka Joanna aka mickeydownunder aka FANG and I have a confession! Embarassed

I E-X-C-I-T-E-D purchased celeriac as I had seen it used on Masterchef (A reality TV cooking show here in Australia), but I had NO CLUE with it what to do! ShockedLaughingCeleriacI quickly figured it out and was then again on my way! Very Happy

While the veggies roast, (and is not overwhelming to do!), you can prepare the sauce that they all now want to “dive” into! Very Happy

If you don’t wish to use all the veggies (as I only used half of each cauliflower), you will have some roasted veggies already prepared for your next meal or two!

I like to use up what I have on hand and canned beans today I was happy with!

I must have “bulked bought” when they were on sale too! Laughing

It is now Roza’s Roasted Red Hot Lover #Chilli time!! Wink


Honestly, it “sounds” like it is A LOT of work, but it’s not really, TRUE!

What I love about this Roza’s Roasted Red Hot Lover #Chilli recipe is it is also a good reminder to roast more vegetables too!

I love an enhanced food flavor…YOU?
So back to my kitchen with me…um, I mean Marcette Embarassed,  I think that “imaginary” kiss from her “imaginary” Red Hot Lover chef (whose name starts with the same letter Wink), she has her heart set! Wink

I “loved” the flavors of Roza’s Gourmet Sauces — Hot Lover, TRUE!

Next time, I will use two jars if not three to make this “whimsically romantic” and colorful recipe!

Are YOUR “cockles of the heart” now warm like me?

Look forward to what next I create with Roza’s Gourmet Sauces…will also be a “unique” (like me Wink) recipe! Very Happy

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All comments “on my blog please”, shares and pins MAKE MY DAY!

There are convenient Twitter, Google+ and StumbleUpon buttons at the end of the post; with a “quick click” a friend worldwide can be reading about Roza’s Roasted Red Hot Lover #Chilli.

59 thoughts on “Roza’s Roasted Red Hot Lover #Chilli

  1. Looking at all those veggies is making me even more ready for our CSA to start! I love learning more about the health benefits too!

  2. I really love this recipe Joanne!! It looks absolutely delicious and all those veggies make it great!

  3. This is lovely! I can’t wait to make it! Thanks for sharing! 🙂

  4. auntbeesrecipes says:

    This looks so great! I absolutely love the colors!

  5. Joanne, I am absolutely in love with all the flavors in this Chili. My hubby is coming home next week & I know he would just love this 🙂

  6. Holy hotness! Looks great, send Roza my way!! Love this!

  7. This is a fantastic recipe!

  8. Love the little tidbit about cauliflower! I’ve never seen the orange but I will be on the look out!

  9. Wooohooo!! This sounds like a Flavorful Mouthful! Can;t wait to try it!

  10. Kecia says:

    Fun post and delicious sounding dish!!

  11. G’day Joanne, I love your post. You always make me smile and keep me interested. I couldn’t wait to get to the red hot recipe!. It sounds absolutely delicious and so healthy with additional cauliflower. Thanks so much for sharing with Foodie Friends Friday.

    See you again soon,

  12. I agree that roasting veggies makes them so much better! Thanks Joanne for sharing at Foodie Friends Friday!

  13. biggsis says:

    Thank you for the very interesting and delicious sounding chili recipe. I bet this is great with or without hot breath on your neck 😉

  14. Ohh, like a little spice to liven things up! Now I’m on the hunt for some purple cauliflower!!

  15. Nami | Just One Cookbook says:

    I actually love your chilli a lot compared to meat and bean chunky chili. Yours look a lot healthier and have layers of flavors from all the ingredients. Looks yum!

  16. Pam says:

    It looks and sounds delicious.

  17. What a racey start to the story!! I was wondering what sort of a site I had stumbled across, very entertaining. The dish looks so delish!! I will be checking out the other version of cauliflower in the future, I never knew how good hey were!

  18. Princy says:

    Sounds different from the regular chillis this is interesting.New to your space love the cheese making.

  19. I’ve seen purple cauliflower (haven’t bought one yet), but I haven’t tried or even seen the orange variety. And I had no idea that different colours contain different vitamins and nutrients but I have heard that purple foods are particularly good for you! xx

  20. Wow, what a chili, so many great things in there. A celeriac, really? Great idea. And a great sauce 🙂

  21. Thanks alot for stopping by blog and following.. its much appreciated! You have a really nice blog with some interesting looking posts, I’m going to have a look about 🙂

  22. Joanne, such a yummy combination of veggies, and I just love all those warm spices too!

  23. Very different from the meat and bean chili we serve up here but ohmygoodness it sounds heavenly!

  24. Joanne says:

    All that spice!! I hands down love it. Such a gorgeous dish!

  25. Sonia says:

    I have not seen orange cauliflower before! Oh, this dish sound great!

  26. I had no idea that other colours were better for you but it makes perfect sense I guess! 😀

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About me

Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!


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