Not-Vegetarian Vegetarian Chilli

Today I would like to talk to you about my chilli.

It does hurt me a little to send this recipe out by itself into the big scary unknown, but I need to stop being so selfish. You deserve to eat good food, and I am here to assist you in that.

I don’t like mince – I can’t remember the last time I willingly ate it outside burger form – so this is a (mostly) vegetarian chilli.

I find it particularly good piled high with cheese, sour cream and served with taco shells, or with cous cous.

Somehow, I inevitably manage to make even the healthiest of recipes into a cheese and carb fest through my serving suggestions – ignore me at your peril however; certain foods are simpy worth the calories!

For example, Aldi’s specially selected vintage cheddar is just beautiful – tangy, crumbly, creamy and tart, all for a ridiculously low price (€2.79 the last time I checked). It never lasts long in my fridge, and it is absolutely worth the lifetime of long, fat burning walks and short, heart clearing jogs that await me.

And, on to the chilli! Due to the size of the tins, it’s difficult to halve this recipe. But it freezes fantastically well, and microwaves in a few minutes.

Ingredients (for 6)

2 peppers
1 onion
5 garlic cloves
2.5 teaspoons of squeezy chilli. This is equal to about 2 chillis – stick in more if you like it hot, as this is a mild.
3 dessert spoons of vegetable oil

1 tin kidney beans
2 small tins of corn (400g in total)
1 tin black eyed beans
1 tin butter beans
2 tins of chopped tomato
1 small tin tomato puree

2 beef stock cubes dissolved in a half tin of hot water – Use vegetable stock cubes for vegan chilli.
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of cayenne pepper.
3 teaspoons of cocoa
2 teaspoons of black pepper
3 second “glug” of soy sauce

Steps to deliciousness

1) Chop the onions, peppers, and garlic,

2) Saute the onions in vegetable oil until softened. Then add the peppers, onion, garlic, and chilli.

3) Let this simmer away for a few minutes until the peppers start to look really bright in colour.
4) At this point add.. well, everything else!

If you’ve bought the tinned beans with the pull lids, washing them is so simple – Half open the tin and let it drain. Fill it with water and let it drain. Repeat, then dump in pan!



5) Leave simmering (bubbles lazily and slowly coming to the surface) for as long as you want. I generally cook for about 45 minutes before eating. It will reduce a little, and darken slightly in colour in this time.

6) I recommend eating half of it from the pot, as I normally do.

I do not have a nice picture of how I usually serve this, as “I don’t care, all over my face, as long as some of it gets in my mouth” is apparently not an acceptably classy serving method.

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