Hearty Vegetarian Chilli
I used to eat Chilli all the time, did anyone else? It seems that since I previously stopped eating meat, I stopped making Chilli (and Bolognese, too, for that matter). I’ve decided to change that this year, and so after lots of research into different vegetarian and vegan recipes, have decided that the following is a hearty, nutritious option for anyone who like me, that has missed the warmth a chilli brings to this time of year. This recipe makes enough for four generous portions.
Ingredients
- A large drizzle of olive oil
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 onions, roughly chopped
- 2 red peppers, roughly chopped
- 3 garlic cloves, crushed and finely chopped
- 1 tablespoon of cumin
- 2 teaspoons of sweet smoked paprika
- 2 teaspoons of oregano
- 2 teaspoons of chilli powder
- A pinch of chilli flakes
- A small handful or coriander, roughly chopped (and a little more for serving)
- 1 can of red kidney beans, drained
- 1 can of black beans or similar, drained
- 300ml vegetable stock
- 2 tins of chopped tomatoes
- 3 tablespoons of tomato puree
- Crème fraiche for serving
- Rice for serving
- Sliced avocado for serving
Recipe
Add the oil to a large cast iron dish or saucepan over a medium heat, before adding the onions, garlic, carrots, red peppers and celery, as well as a generous seasoning of salt and pepper, stirring for 15 minutes or so. I like to add a very small splash of water to help soften the carrots.
Add the chilli powder, cumin, paprika, oregano and chilli flakes, and stir through the vegetables, before mixing in the tomato puree, beans, and chopped tomatoes. Cook for another minute or so, before adding the stock and brining to the boil.
Simmer the chilli for around 25-30 minutes, until thickened and a texture you like. Season to taste, before stirring through the chopped coriander. Serve with warm rice, avocado, a dollop of crème fraiche, and garnish of coriander.