A very simple and very good vegan chilli recipe.
Method and Ingredients
- Fry off some finely chopped onion and garlic and add a selection of roughly chopped – chunky – vegetables. We used: courgettes; red, green and yellow peppers and celery. Mushrooms would be great too.
- Add chilli of choice, either finely chopped fresh chillis, dried chilli or a chilli powder mix, or maybe a mixture of these.
- Stir well.
- Bung in a box of passata or chopped tomatoes and add a little water to the mix.
- Bring to boil and turn down to simmer.
- Once veg is tender add a tin or two of cooked red kidney beans and salt to taste.
- Nice served with rice, a baked potato or quinoa or, if you’re feeling a bit trashy, chips.
- Cucumber is a good cooling accompaniment. Other optional additions: a teaspoon of sugar stirred into the sauce really brings out the flavours in a different, sweet, way; a few squares of dark chocolate melted through it turn the dish into a darker, richer mole.
- Pictured above is a soya mince based chilli, below a vegetable one.
Don’t eat when you’ve been talked into watching a scary fast moving zombie film that will make you consume the hot chilli far too fast and overheat in a bad way.
Unconnected, book related advice: reading Very British Problems: Making Life Awkward for Ourselves, One Rainy Day at a Time will stave off the depression caused by reading certain parts of the new Bridget Jones book.
And, books again: now is the time to get a copy of Rose Elliot’s Vegetarian Christmas for 1 pence or 1 cent. The price will inflate hugely through November and December and it’s a lovely collection of recipes. See our review here or visit Amazon in the UK
The Works is a fantastic sources of discounted books, often selling sets of books for the price you normally pay for one. The Works also has great deals on stationery, toys & games, and art & craft supplies.
If you liked this vegan chilli recipe, be sure to check out our other vegan fare!