{ 2006 08 11 }

Two Bean Vegetarian Chilli

It’s Friday at last!!! What a long week it’s been, I think the sudden change from high summer and 30°C to Autumn and 15°C has made it seem even longer. My body has spun straight into hibernation mode and all I want to do is eat comfort food and sleep.

Still determined to eat less meat in order to feel better and to help me loose weight I decided to make a nice pot of chilli for dinner tonight and instead of meat I thought I would make it a vegetarian chilli. No meat doesn’t necessarily mean no flavour.

two bean vegetarian chilli

TWO BEAN VEGETARIAN CHILLI

Serves 2-3

INGREDIENTS

  • 1 Tin Kidney beans (250 after being drained)
  • 1 Tin Black beans (23g after being drained)
  • 1 Tin Plum tomatoes (425ml), chopped
  • 1 1/2 Medium onions, chopped
  • 1 Red Pepper, chopped
  • 1 Yellow Pepper, chopped
  • 4 Cloves garlic, finely chopped
  • 1 Medium green chilli, finely chopped
  • 150g White mushrooms, sliced
  • 1 Tbsp Tomato puree, heaped
  • 2 Tsp Ground Cumin
  • 1/2 Tsp Chilli powder
  • 1/2 Tsp Smoked paprika, sweet
  • 1 Tsp Cumin seeds
  • 1 Tsp Onion powder
  • 250ml Vegetable stock
  • 1 Tbsp oil
  • (Optional for a non-vegetarian chilli omit the smoked paprika and add 30g finely diced spicy chorzio sausage.)

PREPARATION

  1. Fry the onion, peppers, green chilli and garlic in the oil until softened.
  2. Add the spices (and chorizo when desired) and continue to cook for a further couple of minutes.
  3. Add the stock, mushrooms, black beans, kidney beans and chopped tomatoes.
  4. Simmer for 15 minutes or until the sauce has reached the desired consistency, taste and adjust the seasoning.
  5. Serve immediately! Perfect with some grated cheese sprinkled over!

two bean vegetarian chilli 2

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Posted by Pamela on Friday, August 11th, 2006, at 8:19 pm, and filed under International Food, Main course, Mexican, Vegetarian.

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