Quick vegan chilli

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Quick vegan chilli – Serves 2

This is a really quick and versatile recipe, don’t worry if you haven’t got all the ingredients or you decide to swap some.  It isn’t essential to have the cinnamon, chocolate or dried herbs.  You can substitute the sweet potatoes for butternut squash, change the red kidney beans and use borlotti or black beans instead.  Add some courgettes, spinach or kale. And swap tomato puree (with additional stock or water) if you haven’t got half a tin of tomatoes

Today my one to one private cooking guest has made this recipe.  So all the images are from that session

kitchen

Quick vegan chilli

1 tsp vegetable oil

½ onion, chopped

1 carrot, grated

100g sweet potato – chopped

1 clove garlic, minced

¼  each of green and red pepper, chopped

1 stalk celery, chopped

1 tsp chilli powder or  ¼ tsp chilli flakes

1 tsp smoked paprika

pinch of cinnamon

50g  mushrooms, wiped and chopped

½  (400g) tin peeled plum tomatoes, chopped

½  (400g) tin kidney beans, drained but keep the liquid

80g sweetcorn

½ tsp ground cumin

½ tsp dried oregano/marjoram

½ square dark chocolate

lemon juice

handful of fresh coriander or parsley leaves

 

  • Heat oil in a large saucepan over medium heat. Cook onions, carrots and sweet potatoes until tender. If the veggies start to stick add some water

chilli

  • Stir in peppers, celery, garlic, chilli and paprika. Cook until vegetables are tender, about 6 minutes.
  • Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans and sweetcorn. Add the cumin, oregano, cinnamon and dark chocolate. Bring to the boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

chilli 1

  • If it thickens too much add some of the kidney bean water. Taste and add a splash of lemon juice and salt & pepper (if necessary) and scatter over chopped fresh herbs
  • serve with wholegrain rice, a tortilla wrap or a toasted pitta bread

dirty pots

 

And now I just have the washing up to do!

 

 

 

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