Sunday, 23 October 2016

Chilli con veggie

Chilli con carne was my all time favourite dinner before I became vegetarian/pescetarian.  I've tried various veggie chilli recipes and I always felt like something was missing.  For me there are certain ingredients that have to be in a chilli.  These are red peppers, kidney beans, ground cumin and cayenne pepper.  So with these ingredients in mind I set out at making my own recipe.  Here it is.  I hope you like it too!

4-6 carrots - grated (I use a magimix for this). Any left over I keep in fridge to add to salads.
1 large onion, diced
2 leeks, siced
2 cloves of garlic, crushed
2 red peppers, diced
2 cartons 400g black beans, rinsed
2 tins of 400g reg kidney beans, rinsed
1 500ml carton passata
1 carton 400g chopped tomatoes
½tsp cayenne pepper
1½tsp ground cumin
½tsp ground cumin
½tsp paprika
½tsp parsley

Heat 1tbsp of coconut oil or oil of your choice in a heavy based lidded saucepan. Gently fry the onions and leeks until tender.  Add the peppers and garlic and seasoning and stir well.  Tip in the black bean and kidney beans and add the passata and chopped tomatoes.  Give it a good stir until well mixed and if need be add some water to just cover the chilli con veggie mixture.  Turn the heat down, place the lid on and simmer for 40 minutes stiring frequently.

Serve with what ever you like!  Mostly we eat ours with brown basmati rice, sometimes jackets and sometimes I have a small bowl with some Superfood Bread (recipe by Deliciously Ella).