vegetables | bean chilli

Serves 2 on its own for a really hearty main meal. Can serve 4 if served with rice/potatoes etc.

This is absolutely gorgeous. It isn't a particularly spicy dish, (although you could make it far hotter if you prefer), it's just a lovely savoury meal. It's fantastic for a winter's night and the whole family seem to love it. I'd like to say this dish is best when left to rest overnight before reheating and eating - but it just never lasts that long in my house!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

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Method...

  1. Heat the oil and cook the onion and chilli until the onion softens. Then add celery and/or garlic if using them.
  2. Add the carrots and potato, stir and cook for a few minutes
  3. Then the chopped peppers, mix in and cook for another few minutes.
  4. Add the water, tomato paste, tamari, stock and cayenne.
  5. Stir well, cover and simmer for 20-30 minutes.
  6. Rinse the beans, add to the mixture and boil for 5 minutes or until thoroughly cooked through.
  7. Add in the chocolate, if you are using it and stir well until it melts.

Maybe serve with...

My favourite way of serving this is with peppered, mashed swede. The swede seems to compliment the chilli brilliantly - however, I realise not everyone is fan of swede! Not to worry, you can serve this with almost anything from potato wedges, baked potatoes, mashed potatoes, rice, pasta... or simply eat it on its own.

For those who can eat wheat ...

This is lovely served with garlic bread or crusty bread to dip in the sauce!

If you have peppers and carrots leftover, try the pepper paprikash or the creamy dip. If you just have peppers, try some creamy pashley pasta. If you have beans leftover, try the light Mexican bean salad. If you have sun dried tomato paste, see the aubergine caponata and quick fling pasta.

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