Tag Archives: chilli

Recipe of the Week – 22nd March 2015 – Ten Veg Chilli



There is nothing quite like a filling, satisfying bowl of chilli to act as the perfect comfort food during the Winter months, and this recipe has the added bonus of providing ten of your five-a-day in the process!

Serves 6


Ingredients

2 large onions, peeled and roughly chopped

5 cloves of garlic, crushed

2 green chillies, finely chopped (deseeded if you prefer less heat)

5 tbs sunflower oil

4 large potatoes, peeled and cut into 2cm dice

4 large carrots, roughly chopped

2 red peppers, deseeded and roughly chopped

2 sticks of celery, finely chopped

1 large aubergine, cut into 2 cm dice

2 courgettes, roughly chopped

2 large sweet potatoes, peeled and cut into 2 cm dice

1 medium butternut squash, peeled, deseeded and cut into 2 cm dice

200g frozen peas

1 x 400g can of good quality chopped tomatoes

1 x 400g can of red kidney beans

200g red split lentils

2 tsp chilli powder

2 tsp ground cumin

2 tsp sweet smoked paprika 

2 tsp Demerara sugar

500ml vegetable stock

Small handful of freshly chopped coriander

Method

1. Add the oil to a large saucepan and gently saute the onion, garlic and chilli for 5 minutes until soft.

2. Add the spices and stir for a further 2 minutes.

3. Add all of the fresh vegetables, stir to combine then add the tomatoes, lentils and stock.

4. Simmer for 20 minutes, stirring regularly.

5. Add the frozen peas, kidney beans and sugar and cook for a further 5 minutes.

6. Stir in the fresh coriander, season, and take off the heat.

7. Serve immediately with rice or a fresh salad.

Recipe of the Week – 1st April 2013 – Aubergine and Lentil Zero Fat Chilli

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This is the first time that I have tried making a fat-free chilli. I’ve found is that it was actually very straightforward and enjoyed experimenting with the different ingredients. This works just as well with rice or in wraps or even with both, combined with cheese, to make burritos.

Serves 6

Ingredients

2 medium aubergines, diced to 1cm cubes

1 large onion, roughly chopped

3 cloves garlic, crushed

1 green chilli, deseeded and finely chopped

2 sticks of celery, finely chopped

100g green lentils

2 large tomatoes, chopped

1 tin chopped plum tomatoes

1 tin chickpeas

1 tbs tomato purée

1 tsp sweet smoked paprika

1 tsp oregano

300ml hot vegetable stock from bouillon

1 small handful coriander, roughly chopped

Method

1. Put the diced aubergine in a colander and lightly sprinkle with salt. Leave for 30 minutes to bring out the juices. Drain and set aside.

2. In a large frying pan or wok, add the onion, garlic, chilli and celery and half of the stock and simmer gently for 5 minutes.

3. Add the aubergine cubes, the remaining stock, and all the other ingredients, except the coriander. Bring to the boil then gently simmer for 25 minutes.

4. Add the coriander, stir gently and serve.

Recipe of the Week – 21st January 2013 – Three Bean Chilli with Nachos

Three Bean Chilli with Nachos

Chilli

This recipe is my take on a classic but always satisfying veggie staple which can be served in a number of ways, including in wraps or with rice, however this is a bit of a treat for my crisp-mad kids! It’s actually not particularly unhealthy given the limited amount of oil used in frying, and I find that it is a good way of getting those all-important pulses into smaller mouths! Adding chopped jalapenos for the adults also gives this a nice kick.

Serves 4

Ingredients

2tbs olive oil
1 large onion, finely chopped
3 sticks celery, finely diced
1 tin chopped plum tomatoes
500g mushrooms, diced
2 cloves garlic, finely chopped
3 x 400g tins beans (eg. Kidney, Pinto, Black Eye beans)
2tsp smoked paprika
Salt and pepper to taste
50g grated cheese
Small bag unsalted nachos

Method

1. Heat the oil in a large saucepan and add the onion, paprika and garlic. Fry gently for 1 minute.
2. Add the mushrooms and fry for a further 2 minutes, stirring regularly, then add the celery for a further minute.
3. Add the beans and tomatoes, season to taste, and simmer gently uncovered for approx. 20 minutes.
4. Serve with warm nachos, topped with grated cheese and with guacamole or sour cream if desired.