Vegetable Chilli: Recipe
Chilli is one of my favourite dishes at any given time of the year, but it can be particularly great to warm you up in the winter. I also love how versatile it is, whether it is served with rice, on a jacket potato or even with nachos, there's so much you can do with chilli! This recipe makes quite a lot so it is perfect for the whole family, or for freezing ready for a quick dinner another day. Enjoy!
Ingredients:
1 red onion
1 red pepper
1 yellow pepper
1 green pepper
1/2 courgette
2 cloves of fresh garlic
1 tbsp oil (I use organic extra virgin olive oil)
1 red chilli (de-seeded and finely chopped)
2 tbsp tomato puree
1 tin chopped tomatoes
1 tbsp smoked paprika
1 tbsp cumin
1 tin kidney beans
1 tbsp brown sauce (optional)
Quorn mince (optional)
and salt and pepper to taste...
1. Start off by preparing all of the vegetables. The onion should be finely chopped, then the peppers can be de-seeded and chopped into chunks. The courgette also needs chopping, I find the best way to do this is to first cut it into 1cm thick slices. These discs can then be quartered to give the perfect size chunks. To crush the garlic, lay the flat side of a large knife across the top of the cloves and push down until they crush lightly. Then add a teaspoon of salt and continue to crush the cloves until you have a fine paste.
2. Add a tablespoon of oil to a large pan over a medium to low heat. Add the onion and fry for 2-3 minutes. Then add the garlic and continue to fry until the onion is soft.
3. Once the onion is soft, add the peppers and courgettes to the pan and fry for a further 5 minutes. Whilst these are cooking, de-seed and finely chop the chilli.
4. Add the red chilli and cook for 2 minutes
5. Then add 2 tbsp of tomato puree and the tin of chopped tomatoes. Quarter fill the empty tomato tin with water and add to the pan. Next add 1 tbsp smoked paprika and 1 tbsp cumin. Stir everything round to combine and then turn up the heat and bring it to the boil.
6. Once the liquid has boiled, add the tin of kidney beans. If you are using ones that come in water they will need to be drained before adding, however the ones I used already came in a chilli sauce so they can just go straight in. Fill the empty kidney bean tin 1/4 full with water and add to the pan.
7. Now add seasoning to your own personal taste and bring the chilli to the boil again. Add 1 tbsp brown sauce - this step is optional but I was recently introduced to adding it in and I am converted!
8. Turn the heat down and simmer for 20 minutes.
9. You can, if you want, add some quorn mince in at this stage if you want to add a bit more protein to your chilli and it adds a bit of slightly different texture, but it is completely optional and it is still perfectly tasty without! I added 300g quorn mince at this stage and left it to cook for a further 15 minutes.
10. Once the quorn is cooked (if added) it's all ready to be served!
Ingredients:
1 red onion
1 red pepper
1 yellow pepper
1 green pepper
1/2 courgette
2 cloves of fresh garlic
1 tbsp oil (I use organic extra virgin olive oil)
1 red chilli (de-seeded and finely chopped)
2 tbsp tomato puree
1 tin chopped tomatoes
1 tbsp smoked paprika
1 tbsp cumin
1 tin kidney beans
1 tbsp brown sauce (optional)
Quorn mince (optional)
and salt and pepper to taste...
1. Start off by preparing all of the vegetables. The onion should be finely chopped, then the peppers can be de-seeded and chopped into chunks. The courgette also needs chopping, I find the best way to do this is to first cut it into 1cm thick slices. These discs can then be quartered to give the perfect size chunks. To crush the garlic, lay the flat side of a large knife across the top of the cloves and push down until they crush lightly. Then add a teaspoon of salt and continue to crush the cloves until you have a fine paste.
2. Add a tablespoon of oil to a large pan over a medium to low heat. Add the onion and fry for 2-3 minutes. Then add the garlic and continue to fry until the onion is soft.
3. Once the onion is soft, add the peppers and courgettes to the pan and fry for a further 5 minutes. Whilst these are cooking, de-seed and finely chop the chilli.
4. Add the red chilli and cook for 2 minutes
5. Then add 2 tbsp of tomato puree and the tin of chopped tomatoes. Quarter fill the empty tomato tin with water and add to the pan. Next add 1 tbsp smoked paprika and 1 tbsp cumin. Stir everything round to combine and then turn up the heat and bring it to the boil.
6. Once the liquid has boiled, add the tin of kidney beans. If you are using ones that come in water they will need to be drained before adding, however the ones I used already came in a chilli sauce so they can just go straight in. Fill the empty kidney bean tin 1/4 full with water and add to the pan.
7. Now add seasoning to your own personal taste and bring the chilli to the boil again. Add 1 tbsp brown sauce - this step is optional but I was recently introduced to adding it in and I am converted!
8. Turn the heat down and simmer for 20 minutes.
9. You can, if you want, add some quorn mince in at this stage if you want to add a bit more protein to your chilli and it adds a bit of slightly different texture, but it is completely optional and it is still perfectly tasty without! I added 300g quorn mince at this stage and left it to cook for a further 15 minutes.
10. Once the quorn is cooked (if added) it's all ready to be served!
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