Bean & Vegetable Chilli

Since recently going off of red meat and chicken (disclaimer: I still eat fish, and this probably won’t be forever etc. etc.- just until I can stomach other meat again. I have no idea how this happened because I was huge chicken fan as well) I constantly get the “but we can’t eat that now….*accusing look*” when it comes to certain meals. It has been much easier for me to cook for myself, and occasionally have a fishy family meal together. However, chilli was one of my favourite dishes back when we all ate the same thing- and it still can be.
Vegetarian chilli is every bit as tasty as its meat counterpart, and a hell of a lot more colourful. Even my carnivore little brother ate this and didn’t complain- too much.
Ingredients (serves 5)
  • 2tsp hot chilli powder
  • 1tsp cinnamon
  • 1.5tsp cumin
  • Pinch turmeric
  • Black pepper and salt, to taste
  • 1 vegetable stock cube
  • 2tsp vegetable gravy granules
  • 1/4 cup water + 1tbsp
  • 2 onions, chopped
  • 2 bell peppers, chopped
  • 3 carrots, chopped
  • 1/2 box button mushrooms, each chopping in half
  • 3 sticks of celery, chopped
  • 1 400g can of tomatoes
  • 2 cans beans of choice (I used red kidney beans, and haricot beans)
  • 2 garlic cloves, crushed
  • Fry light spray oil, or similar
Method
  • In a pan, over a medium heat, use the fry light to sautรฉ the onion with the garlic.
  • Once the onion begins to soften add the celery, 2tbsp of water, and the spices.
  • After one minute throw in the carrots, stir, and add in the canned tomatoes. Following this add in all of the other veggies, and the 1/4 cup of water. Crumble in the vegetable stock cube.
  • Turn the heat down and simmer for 25 minutes with the lid of the pan off.
  • Finally, to thicken the chilli, add the vegetable gravy granules. Stir the chilli in order to dissolve these, before removing from the heat.
  • Serve with rice, and the simple tropical salsa you can find the recipe for below…
Simple Tropical Salsa
  • 1/2 mango
  • 150g fresh pineapple
  • 5 large mint leaves
  • 3 spring onions
Finely chop all of the ingredients, and mix together. Now you have a super quick and refreshing salsa to serve with your chilli!
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