Chilly no more with Vegetarian Chilli con carne

We’re currently basking in warmth having just replaced all of our windows and doors and after surviving last winter with masking tape around many of our windows we are now officially draft free. Last year my cooking reflected the temperature of the house and we lived on a diet of soup and spice to keep us warm in the winter months but despite our new found comfort I couldn’t resist whipping up a chilli when the temperature (outside!) recently dropped.

We’re not vegetarian but I love vegetables and can happily go meat-free in place of a delicious vegetable dish, especially when the ingredients are super fresh with many coming from our own garden. In reality there is no recipe for vegetarian chilli as you pretty much add in whatever vege you have available which is the beauty of it. As I still had a a few last peppers and aubergines in the garden I based mine on these then added in carrots, leeks, fennel and a courgette.

Vegetarian Chilli

Ingredients: 1 onion, 1 leek, 2 cloves garlic, 2 carrots, 2 stalks celery, 1 courgette, 1 aubergine, 2 small green peppers, 2 red chillies, 1/2 fennel, tin of plum tomatoes (or 4-5 fresh tomatoes), kidney beans, oil, salt & pepper, long grain rice and freshly chopped coriander. To serve: natural yoghurt or sour cream, chopped jalapenos and tabasco sauce.

Preparation: 15 mins + 25-35 mins cooking

1. Chop the onion, garlic, celery, leek and red chillies and fry in a little oil.

2. Add in the chopped aubergine and cook for c.5 minutes until the aubergine is browned.

3. Chop or chunk the carrots, fennel, green peppers and courgette and stir into the mix for a couple of minutes before adding in the plum tomatoes. Break the tomatoes up using a wooden spoon and bring to the boil stirring occassionly. Add int he kidney beans (tinned or pre-cooked dried beans) and season with salt and pepper.

4. Simmer gently for c. 25 mins stirring occassionaly. You don’t want to over cook the vegetables as it’s nicer if they maintain their al dente consistency.

5. Serve the chilli on a bed of rice with chopped coriander and jalapenos on top and a side of sour cream / natural yoghurt. I like some extra spice with tabasco sauce.

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Comments
3 Responses to “Chilly no more with Vegetarian Chilli con carne”
  1. Jesse says:

    oh noo! that looks so good..must have some!!!

  2. Anna says:

    Beautiful pic!

  3. Karen says:

    Chili is always a comforting meal this time of the year. I’m sure your was very good.

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