Chilli for chilly times

The Ultimate Vegetable Chilli
I’m loving making this at the moment.  It has been thrown together on several occasions to feed hungry musicians rehearing in our flat and provides a warming, healthy bowl of goodness when it is cold and dark and dank outside.  Don’t be put off by the long list of ingredients.  They are all easy to come by and the recipe really doesn’t require much effort, just a bit of chopping.   This makes for an absolutely huge pot of chilli, so it’s really good for feeding a big group of people or left overs can be frozen.  It is packed with nutrients from all the veg and protein from the beans, so it’s perfect if you have overdone it a bit this season and want something to set you on the right track in the New Year.   I also defy anyone who eats this to tell me they miss the meat.  You won’t.   
You will need:

Olive oil
2 onions, chopped
3 mixed peppers
1 large carrot
1 courgette
1 aubergine
1 apple
1 tin of lentils (or about 300g dried lentils)
1 tin kidney beans
1 tin cannellini beans
2 tins chopped tomatoes
350 ml water from a recently boiled kettle.
2 tsp oregano
2 tsp cumin
1 tsp paprika
1 tsp chili
1 tsp salt
Get out a large saucepan and put on a medium heat, adding a glug of olive oil.  Fry the onions until soft, stirring regularly.
Add the chopped up peppers, carrot, courgette, aubergine and apple, stir regularly for about 10 minutes until the vegetables have started colour and cook.
Add the chopped tomatoes and boiling water, giving it a good stir.  Mix together all of the spices and herbs before adding to the pot.  Finally, add the drained beans and lentils, reduce the heat and let simmer gently for about 20-25 minutes. 
Season to taste before serving with rice, guacamole, lime wedges and chopped coriander. 


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