Jersey Royal Potato and Jersey Bean Chili

If using dried beans, soak them overnight and cook until tender. Drain and set aside. If using canned beans, drain and rinse them.

In a large pot or Dutch oven, melt the Jersey butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and fresh chili (if using) and cook for another minute until fragrant.

Stir in the diced Jersey Royal potatoes and red bell pepper. Cook for 5 minutes, stirring occasionally.

Add the chopped tomatoes, tomato paste, chili powder, cumin, smoked paprika, and dried oregano. Stir well to combine.

Pour in the vegetable broth and bring to a simmer. Reduce heat and cover, allowing the chili to simmer for 20 minutes, or until the potatoes are tender.

Stir in the cooked Jersey beans and simmer for another 5-10 minutes to allow the flavors to meld.

Season with salt and black pepper to taste.

Stir in the Jersey milk (or plant-based alternative) if desired for added creaminess.

Serve hot, garnished with fresh coriander and a dollop of sour cream or vegan sour cream, if desired.