Veggie Chilli

#MeatfreeMonday, Healthy, Herbs, Mexican, Vegan, Vegetables, Vegetarian

Veggie Chilli

Preparation & cooking time: 1 hour
Makes: 4-6 portions

Chilli has always been one of my favourite meals; the depth of flavour that you can get with this dish is amazing and the best thing is that the more you make the better it will taste over the following days! I always make some tortilla chips to go with mine, but you could always have it with rice or pitta breads. It also goes really well with some guacamole! This has always gone down really well when I have cooked it for people and is great for a party or sporting event. 

Ingredients:

  • 2 onions, roughly chopped
  • 4 cloves of garlic, roughly sliced
  • 2 red peppers (or yellow), deseeded and roughly diced
  • A large bunch of coriander, stalks chopped and leaves set aside
  • 2 fresh green chillies, deseeded and sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon of smoked paprika
  • 2 tins of chopped tomatoes
  • 2 tins of beans, of your preference (chick peas, kidney beans, borlotti beans etc.)
  • 4-5 mushrooms, roughly chopped
  • Salt and pepper
  • Olive oil
  • 2 sweet potatoes or butternut squash, peeled and diced into 1 inch cubes
  • 4 wholemeal tortillas, cut into rough triangles

Method:

1.   Preheat the oven to 200 C. Place the cubed potato or squash onto a large roasting tray. Sprinkle a little smoked paprika and cumin onto the potatoes along with some salt and pepper and a glug of olive oil. Using a spoon or your hands, get the potatoes covered in the spices and oil and put the tray into the oven for 40 mins or until they are nice and golden and cooked through.

2.   In a large, heavy based pot add a few tablespoons of olive oil and place it over a medium to high heat. Add the onion, garlic, peppers, chillies and coriander stalks to the pan and cook for 5-10 minutes or until the onions and garlic are nice and soft.

3.   Add the cinnamon, cayenne pepper, cumin and smoked paprika to the pan and fry for a further 10 minutes to really get the flavours going!

4.   Add the beans and tomatoes to the pan, bring to the boil and let it simmer for 30 minutes. The sauce will thicken nicely, but if you feel it is getting too thick then you can always add a dash of water to loosen it. Add in most of the coriander leaves, leaving some aside for garnish, and also throw in the mushrooms.

5.   Once the potato/squash cubes are finished, add them to the pot of chilli. Now it is time to make the tortilla chips. Place the tortilla triangles onto a roasting tray and brush with a tiny amount of oil and sprinkle with some salt and pepper. Put the tray in the oven for a few minutes, keeping an eye on them to make sure that they do not get too much colour. Once they have turned a nice golden brown you know they are ready. Take them out of the oven and leave them to one side to cool whilst you are finishing the chilli.

6.   By now your chilli should be ready. Taste it and add some salt and pepper if it is needed.

Place the pot and tortilla chips in the middle of the table and let everybody help themselves to it all. I love eating this watching sports or whenever I have friends coming over! I hope you like it 🙂   

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