Roza’s Roasted Red Hot Lover Chilli


June 18, 2013 by Joanne T Ferguson

IMG_3401While 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! lol, lol, lol! Wink

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 too! 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.

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

Can YOU feel the Roasted Red Hot Lover about to come out of YOU? πŸ™‚

I better get back to the recipe! Wink


125 grams (~4.4 ounces) canned corn; drained
1 red onion, diced
1/2 red capsicum (sweet pepper), deseded, diced
1/2 green capsicum (sweet pepper), deseded, diced
1/2 yellow capsicum (sweet pepper), deseded, 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 (~8 ounces) Roza’s Gourmet Hot Lover Sauce
400 grams (~14 ounces) canned whole tomatoes in juice
400 grams (~14 ounces) 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 (~14 ounces) canned kidney beans; well drained; washed
400 grams (~14 ounces) canned chick peas; well drained; washed
zest one lemon
4 tablespoons lemon juice
1/3 cup coriander; finely chopped
salt and white pepper to taste
sliced Pecorino-Romano cheese (optional)
parsley as garnish (optional)

For simplicity (and practical purposes), 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.

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, TRUE! Wink

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

IMG_3371 IMG_3370Did you know they are A LOT healthier for you?

The 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.

Continuing on…

Preheat oven 200C. (~400F)

In a lightly oiled pan, I roasted pumpkin, eggplant, celeriac, and cauliflowers.
My name is Joanne 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! ShockedLaughing

IMG_3358I quickly figured it out and was then again on my way! Very Happy

Hint and tip
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.

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!Β Laughing

In a large pot, over medium heat, add 3 tablespoons of oil, saute onion and minced garlic for about 3 minutes.

Add capsicum, corn mixture; continue to saute for an additional 5 minutes.

Add Roza’s Hot Lover Sauce, canned tomatoes, water, oregano, cumin, fennel seeds, eggplant, pumpkin, celeriac, cauliflower and “gently” stir.

Bring to a boil, reduce heat and simmer uncovered for 20 minutes.

Add kidney beans, chick peas, lemon zest, lemon juice and coriander.

Add pepper; adjust for personal taste; simmer for additional 5 minutes.

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,Β  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

Hint and Tip

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

Comments worldwide always “brighten my day” and they ARE lovely to read and see! Very HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery Happy

34 thoughts on “Roza’s Roasted Red Hot Lover Chilli

  1. […] Roza’s Roasted Red Hot Lovers Chili from What’s on the List […]

  2. 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,

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

  4. 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 πŸ˜‰

  5. […] standing in the kitchen the other day, STILL feeling the Hot Lover warmth of Roza’s Roasted Red Hot Lover Chilli, Mercette appeared to […]

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

  7. 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!

  8. Pam says:

    It looks and sounds delicious.

  9. 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!

  10. Princy says:

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

  11. hotlyspiced says:

    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

  12. Wow, what a chili, so many great things in there. A celeriac, really? Great idea. And a great sauce πŸ™‚

  13. seriousbacon says:

    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 πŸ™‚

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

  15. MisBehaved Woman says:

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

  16. Joanne says:

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

  17. Sonia says:

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

  18. I had no idea that other colours were better for you but it makes perfect sense I guess! πŸ˜€

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Joanne T. Ferguson

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


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