Last Saturday, I found myself having a night in by myself with a few DVDs. I decided to take the opportunity to cook a huge veggie chilli without having the boyfriend there to moan about the lack of meat!
I’ve tried a range of chilli recipes over the years, including with vegetables and Quorn mince. I’ve found this little pocket-sized cookbook to hold the best chilli recipe.
Available on Amazon for £5.
The recipe in the book states to use aubergines. Sadly, my local shop didn’t have any in stock but I found that mushrooms worked just as well. I also added a dash of red wine to provide a further depth of flavour.
INGREDIENTS (makes 4-5 portions)
1 tbsp olive oil
1 red onion, finely chopped
2 red or yellow peppers, de-seeded and chopped finely
3-4 garlic cloves, crushed
800g canned chopped tomatoes
1 tbsp chilli powder
1/2 tsp ground cumin
1/2 tsp dried oregano
200g chopped mushrooms
2 small courgettes, chopped
400g canned kidney beans, drained
A splash of red wine
1 tbsp tomato purée
A pinch of sugar
Chopped spring onion
1) Heat oil in a large pan over a medium heat. Add the onion and peppers, stirring occasionally for 3-4 minutes.
2) Add the garlic and cook for a further 2-3 minutes. Add the tomatoes, chilli powder, cumin and oregano. Season with salt and pepper. Bring to the boil, reduce heat, cover and simmer gently for 15 minutes.
3) Add the mushrooms, courgettes and kidney beans. Stir in the wine sugar and a drop of water if too thick.
4) Return to the boil, then cover and continue simmering for 45 minutes or until the vegetables are tender. Taste and adjust seasoning if necessary. Serve over rice with a sprinkling of chopped spring onions.
On its own, this is actually a relatively healthy and low calorie dish, particularly if using brown rice. However, I was in the mood for some Saturday night stodge so I served it with sour cream, guacamole and nachos. Delicious!