Veggie Recipes

Veggie Chilli

One of my favourite yummy foods is a good veggie chilli. It’s fairly simple to make, super tasty, and great for both a night in on your own or a dinner party with some friends.  I absolutely pack my chilli with vegetables, which in my humble opinion makes it far, far nicer than one simply made with meat, as all the flavours from the different veg seep into each other during the cooking. It also makes it super healthy, and far more sustainable and environmentally friendly… 

Ingredients: – Coconut Oil – 1 Brown Onion – 3 Cloves Garlic – 2 Carrots – 1 Aubergine – 2 Bell Peppers (I used a green and a yellow for this) – 1 Courgette – 1 Tin of Black Eyed Beans – 1 Tin of Chickpeas – 4 Birds Eye Chillies – Salt – Pepper – Cayenne Pepper – Paprika – Mixed Herbs – Red Wine – 2 Tins of Chopped Tomatoes – Half tub of Natural Yogurt – Rice – Amount dependent on number of people eating.

Begin by putting a healthy dollop of coconut oil in a large pan, I used a wok. Then chop your onion and garlic and add to the coconut oil on a low heat. Stir occasionally.  Chop your carrots, aubergine, and bell peppers into fairly small chunks and add them to the mix. At this point I added some salt, pepper, cayenne pepper, paprika, and red wine.  Then I moved on to the chillies, of which I chopped four and added, including the seeds, into the mix.

Then add the black eyed beans, the chickpeas, and the courgette (also diced into small chunks). Stir well and leave to cook for a little bit before adding the chopped tomatoes, and any mixed herbs or extra spices that you think would be good.  Now you can leave your chilli to cook for a bit on a low heat. This is good because it allows the veg to slowly cook and all the flavours to mix as they are released, giving you a full bodied sauce.

After I’ve left it to cook for approximately 20 – 30 minutes I’ll taste it and then decide if I want to add half a tub of natural yogurt. This adds to the texture, making it creamier, but it also helps to make it milder if the chillies you’ve used are extra hot and you’re throwing a dinner party where that might not be best. Once your chilli is almost ready, cook up some rice. You can use whichever rice you choose, I picked some white basmati for this meal and added some salt and some mixed herbs while I cooked it.  When the rice is ready serve up either as a meal in itself or with some accompaniments. I served it with garlic and coriander naan bread and some lovely red wine.  And enjoy.

Tweet Follow @OneLittleEarth

I'm a creative writer with a busy mind living in the quirky town of Stroud. I'm a fast thinker and a true daydreamer, ready to be distracted by pretty much anything at all. On a mission to find ways to live more sustainably, and excited about learning, travelling, and experiencing as much as possible. This is my adventure.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *