Updated: Feb 1, 2019
This is one of my ALL TIME favourite meals - quick and easy and so so delicious...veggie chilli!
I love cooking a chilli, it's one of those meals that can be adapted to suit meat or non meat eaters, it can be enjoyed spicy or mild and can come with endless sides; rice, tortillas, wraps or perhaps a jacket potato... the possibilities go on. Then to top with sour cream and guacamole this mexican dish can be quite the catch.
I always cook this meal in bulk so I have some left over to freeze and eat at a later date when I've not the time to cook. I also love cooking this for when I have friends or family over as it seems to go down well with everyone and you can bulk it out with lots of vegetables for a healthier kick and which makes it go that much further - ready to feed the 1000's.
For 6 portions (4 portions if you're male or feeding males!)
2 onions, peeled
2 carrots, peeled and trimmed
1 green pepper, deseeded
2 sticks celery, trimmed
1 large sweet potato (about 300g), peeled
2 garlic cloves, peeled
1 tbsp olive oil
1 tsp each of ground cumin, ground cinnamon and hot chilli powder
2 x 400g tins red kidney beans in chilli sauce
1 x 500g carton passata
a handful of coriander leaves
tortilla chips, soured cream and guacamole, to serve
Roughly chop all the veg and the garlic; whiz in a food processor until finely chopped; or finely chop them by hand.
Heat the oil in a large nonstick pan. Add all the vegetables and cook, stirring frequently for 8-10 minutes, until starting to soften.
Stir in the spices, season, then cook for 30 seconds.
Add the kidney beans and passata. Half-fill one of the tins with water, swirl it around then pour into the other tin and the carton of passata, and tip into the pan.
Bring to the boil and stir well. Partially cover the pan and simmer, stirring occasionally, for 30 minutes until the vegetables are tender.
Serve in warm bowls, sprinkled with coriander, with tortilla chips and a spoonful of soured cream and guacamole.