Vegetable Chilli

I'm sure nearly every cook out there can whip up a decent Chilli. This is my take on the Vegetarian version. I don't make any claim that's it's in any way authentic but it is a simple and tasty, hearty and healthy dish that doesn't cost a lot to make. This much normally serves 3-4 people.

Ingredients

• 2 x medium Onions finely chopped
• 1 x large Pepper cut into chunks
• 1 x Courgette (can be substituted for other vegetables)
• 1 x Tin of Kidney Beans
• 1 x Tin of Chick Peas
• 1x Tin of Tomatoes
• Tomato Puree
• Handful of frozen sweetcorn

Spices

• 1 teaspoon Cumin
• 2 teaspoons Coriander  
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Fennel
• Chilli to taste - I tend to use one whole dried chilli
• 1 Vegetable stock cub
• Salt 

Instructions

1. The first step as with so many stews and curries is to start with the onions. If you get this stage started first you can prepare everything else while you’re waiting. Over a low heat in a fairly big pan, sweat the onions in oil. Sprinkle with salt as it helps to draw out the moisture. Allow plenty of time to slowly reduce and caramelise the onions as it adds depth to the flavour of the finished dish. It should take around 15-20 minutes with occasional stirring. The onions will shrink down and should end up a light brown colour. Here is my method for cooking onions.

2. Add the Pepper and Courgette and continue to cook gently. I personally prefer the Vegetables to be fried/sautéed before adding the liquid ingredients. If you’re adding different Veg. at this stage you may need to adjust the cooking time. Things like Butternut Squash will need precooking. 

3. Sprinkle the spices over the vegetables and stir. I use whole spices and grind them up but you can also use ground spices or even a premade Mexican spice mix at a push. I use a veggie stock cube to add more depth to the flavour. I've tried using homemade vegetable stock but it tends to make it too watery.

4. Add the Chickpeas, Kidney Beans, Tinned Tomatoes and a tablespoon of tomato puree 

5. Cover and simmer gently. Allow enough time for the flavours to develop (at least 30 minutes)

6. Add the sweetcorn and warm through. I leave the lid off to allow steam to escape so that the Chilli thickens. 

7. Serve with boiled rice, a dollop of yoghurt and grated Cheddar cheese on top.

Results

See for yourself!

It tasted pretty good too. There is a good balance mix between spicy, sweet and smoky flavours.