This is perfect for this time of year (it’s definitely getting darker and colder). It’s perfect because you can use whatever vegetables you have in the kitchen too.
Serves: 4-6 adults.
- 1 tablespoon oil
- 2 onions, chopped
- 4 clove of garlic, chopped
- 3x 400g tins of chopped fresh tomatoes
- 2 tablespoon tomato puree
- 1 can of kidney beans, drained (or ½ cup of dry kidney beans that have been soaked overnight)
- 1 red chilli pepper (de-seeded if you like) or 1 teaspoon of chilli powder
- 1 red pepper, chopped
- 200g of mushrooms, sliced
- 200g of mixed veg e.g. courgette, sweet potato, butternut squash or peppers – but anything will work.
- ½ teaspoon of ground cumin
- ½ teaspoon of ground coriander
- 1 teaspoon of smoked paprika
- 300g basmati rice
- Heat the oil in a large pan and cook the onion over a gentle heat for 2–3 minutes, or until it has softened slightly. Add the garlic and cook for another minute.
- Add the chopped tomatoes, tomato puree, kidney beans and chilli, bring the sauce to the boil, then lower the heat so that it simmers gently.
- Add the chopped red pepper, sliced mushrooms and mixed vegetables and simmer for 20 minutes or until the vegetables are soft.
- Cook the rice according to the instructions on the packet.
- Add the cumin, coriander and paprika to the chilli and simmer for another 5 minutes.
- Season to taste and serve with the rice.
- As the chilli was simmering I still felt it needed a bit more *umpf* so I added a teaspoon of chipotle chilli paste and some dried chilli flakes too.
- Leftover chilli tastes much better the next day – simply wait for it to cool, then keep it in the fridge in a container with a lid, and reheat it thoroughly in a saucepan. Or you can freeze it, but make sure you defrost the chilli completely before you reheat it.
- I made my chilli today with carrot and courgette. It was rather delish. 😀
- Also for all of you who think that vegan food is expensive then think again. I’ve just worked it out on Sainsbury’s online and this meal would have cost about £4.89 to make and that’s for anything between 4-6 people depending on how hungry they are. I went to my local greengrocers as well so it probably cost me less in honesty.