Chilli is one of my most favourite meals ever. When I first went vegetarian, I used to make it using quorn mince, which was nice and gave the exact texture of its meat counterpart, but I've never been a big fan of veggie products that replicate meat products. There's nothing wrong with them, I just don't like how similar they can be to meat in terms of texture and find that a little off putting as it just reminds me of eating meat too much. So, of course, this fully vegetable chilli was created and honestly, it's just as good and packed full of so much veggie and bean yumminess! This is another recipe I like to make in a big batch so I can freeze lots to have on hand when I fancy it. I love serving it with rice and sliced avocado or stuffing it into a wrap. It's so good, I could eat it for dinner every night.
You will need (serves 5-6):
1 red onion
1 red pepper
1 large courgette
2 large carrots
3 cloves garlic, minced
1 x 325g tin sweetcorn
1 x 400g tin pinto beans
1 x 400g tin kidney beans
1 x 400g tin borlotti beans
2 x 400g tins chopped tomatoes
3 tablespoons tomato puree
1 cup vegetable stock
2 teaspoons herbs de provence
1 teaspoon chilli flakes
2 teaspoons cumin
1 teaspoon cayenne pepper (half this if you prefer a milder chilli)
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon smoked paprika
Method:
- Finely chop all the vegetables into chunks.
- Fry the onion and pepper in a large pot in a little olive oil over a medium heat for 3-4 minutes.
- Add the garlic, carrots and courgette and fry for a further 2-3 minutes until the vegetables have softened.
- Add the chopped tomatoes, tomato puree, beans, vegetable stock, herbs and spices and mix everything together. Leave to simmer over a low heat for around 90 minutes until the liquid has reduced and the sauce thickened.
- Put the sweetcorn into the pot and mix well. Leave to simmer for a further five minutes.
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