Surprisingly Good Veggie Chilli

We decided recently that we would try to eat more vegetarian food as a family . . . with varying degrees of success. Some of our new non-meat discoveries have been surprise hits whilst others have most definitely not. It seems that certain members of the family are not thrilled when pulses and any number of perfectly good vegetables feature heavily in a dish. Let’s just say it’s a work in progress. That’s not to say we’re going to stop eating meat, but we’ve definitely cut down, which is a step in the right direction for the planet and for the animals.

Which leads me on to this recipe for veggie chilli, which I have to say really is surprisingly good. I wasn’t expecting much when I first made it, but I have to say that I think it’s delicious. We have this chilli in tortilla wraps with soured cream and grated cheese, but it would also be good with rice, baked potatoes or a chunk of crusty bread. Or you could stick it in a pitta and have it with some mezze style accompaniments.

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Surprisingly Good Veggie Chilli

Recipe by HelenCourse: MainCuisine: Tex-Mex

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Packed full of vegetables and pulses, this vegetarian chilli is filling and delicious. Wrap up in a tortilla or serve with any kind of carbs . . . this works whichever way you choose to have it.

Ingredients

• 1 tin red kidney beans, drained

• 1 tin black eyed beans, drained

• 4 tbsp olive oil

• 1 red onion, chopped

• 3 dried red chillies, chopped finely

• 3 garlic cloves, peeled and chopped

• 1 tbsp mild paprika

• 1 tsp dried ground cumin

• 1 tbsp tomato purée

• 2 bay leaves

• 1 cinnamon stick

• 2 carrots, peeled and chopped into large chunks

• 2 potatoes, peeled and chopped into large chunks

• 2 peppers, de-seeded and chopped into large chunks

• 2 aubergines, chopped into large chunks

• 1 tin chopped tomatoes

• salt and pepper

• 1 tbsp lime or lemon juice

• handful of fresh coriander, chopped

• warm tortilla wraps/rice/baked potatoes/crusty bread/pittas, to serve

• soured cream + grated cheese, to serve

Directions

• Heat 2 tbsp olive oil in a large saucepan or flameproof casserole over a medium heat.
• Add the onion, garlic and chillies. Cook for 5 minutes, stirring occasionally.
• Stir in the paprika, cumin and tomato purée. Cook for 2 minutes, stirring.
• Stir in the bay leaves, cinnamon stick, kidney beans, black-eyed beans and fresh vegetables. Cook for 2 minutes.
• Add the chopped tomatoes, salt and pepper to taste and 150 ml water.
• Bring to the boil over a high heat, then simmer over a low heat and simmer for 45 minutes, stirring occasionally.
• Meanwhile, mix the remaining 2 tbsp olive oil and lime or lemon juice together in a small bowl. Stir in the coriander.
• When the chilli has finished cooking, stir the oil and juice mixture in gently.
• Serve with warm tortilla wraps/baked potatoes/pittas/rice with soured cream and grated cheese.

Notes

• Adapted from a recipe in ‘Good Housekeeping STEP-BY-STEP VEGETARIAN COOKBOOK‘ – published by Ebury Press

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