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Vegetarian Chilli


This is essentially my normal chilli with the meat taken out and some extra vegetables thrown in to even the balance. It's very good, though this is one meal where I generally prefer it with the meat.

To serve 4 you require:
2 medium onions
3-4 mixed peppers
2 courgettes
1 aubergine
2-3 garlic cloves
2/3 chillis
400g kidney beans
600g chopped tomatoes
2 large tablespoons of tomato puree

Herbs/Spices - Fresh Basil leaves (or dry - 1 1/2tsp), Oregano (1/2 tsp), Ground Nutmeg (1/3 tsp), Cayenne Pepper (1/4 tsp), Black Pepper (pinch), cinnamon stick or groung cinnamon (1/4 tsp).

Fry the onions (medium diced) in a thin layer of extra virgin olive oil on a medium heat. Add the garlic cloves, either thinly sliced or crushed. Once translucent, throw in the peppers (cut into rough sections, not small) and any chillis. Add the basil, oregano and cayenne pepper now (preferably adding a little water to the spices first so they don't burn. When the peppers have been in a couple of minutes, add the courgette (cut into thin rings (2-3mm wide) and the aubergine (cut into small chunks (1cm cubes)).

Once all the vegetables are nearly cooked add the kidney beans and leave for a few minutes to allow it all to mix. Then add the chopped tomato, puree and cinnamon. You need enough tomato that there is plenty of liquid to simmer down but it will end up thick. Using a 600g can and then adding water if needed does the trick.

It should be left to simmer for around 40 minutes and once it's pretty thick, add the nutmeg, black pepper and serve. I find it's actually nicer if you have it a little thinner and serve in a bowl. Up to you.

Serve this with some basmati rice, in some tortillas, with bread, with chips etc. You can make a batch and then make some different meals out of it depending on what you feel like eating.

This page was created by Phil Waring, Copyright 2003-2009

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