Of course, we would have a vegetable chilli recipe! Feel free to make this chilli with meat or veggie mince. We like to make it with extra veggies and mushrooms for that meaty texture. Serve with rice or maybe try some home-made soda bread for a filling autumn feel.
Adjust how much of the veggies you want to use depending on how many meals you want. We make for four so we can have some the next day when somehow it seems to taste even better!
- Tomatoes (if you can’t bring yourself to use your Real Food Garden tomatoes then chopped tinned tomatoes
- will be fine)
- Beans (runner, French or tinned)
- Greens (chard, spinach or kale will do just nicely)
- Cumin powder
- A little Marmite or dark chocolate
- A little oil, but butter will do fine if that’s your thing
- Garlic if you like it
- Creme fraiche/soured cream/greek yoghurt as optional
- Start by peeling and dicing the onions.
- Chop the carrots into half moons and the chilli into miniscule pieces.
- Start gently frying the onions
- Add some garlic if you like it (we put in at least one clove per meal, mmm). Add in the chilli with some cumin
- (half a teaspoon per meal).
- Add in the carrots when the onions have had a couple of minutes
- You might want to get the water on for your rice once the carrots have had a few minutes.
- Chop up the tomatoes, mushrooms and beans.
- Add in the tomatoes so they can start softening and give moisture to the dish.
- Chuck in the mushrooms and beans with some salt and pepper.
- Simmer until the veggies are soft and the tomatoes are more a sauce than individual pieces.
- Meanwhile prep your greens. If you are using chard save the stems for another meal. If you are using kale pull
- the leaves from the stems and with all greens chop quite finely for this dish.
- Add in up to 1 teaspoon of marmite and a couple of squares of dark chocolate (mmm, this deepens the flavours)
- A couple of minutes before serving mix in the greens so they get fully covered and give it a moment to soften and darken.
When you’re done serve with your rice/ bread and have the soured cream. Crème fraiche or Greek yoghurt to hand in case your chilli packs more of a punch than you expected!