Vegetable Chilli

Name: Vegetable Chilli
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 tbsp Vegetable oil; 2 Garlic cloves (crushed); 1 Chilli (chopped finely. Could use jalapeño); 1 Onion (finely chopped); 2 Carrots (peeled and chopped into small pieces); 1 Celery sticks (finely chopped); 2 Bell peppers (1 red and 1 green, deseeded and chopped into small pieces); 800 g Plum tomatoes (tinned); 200 g Button mushrooms (quartered); 1 Vegetable stock cube (crushed); 125 ml Red wine; 0.5 tbsp Light brown soft sugar; 1 tbsp Tomato ketchup; 25 g Dark chocolate (optional); 400 g Kidney beans (tinned, drained)

[[ recipeID=recipe-8lhumt3du, title=Vegetable Chilli ]]

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Our Mexican Vegetable Chili recipe is a testament to the deliciously smoky yet zesty flavors of Mexico and the goodness of fresh vegetables. It's a symphony of colorful vegetables, nutritious kidney beans, aromatic spices, and a hint of heat that dances on your palate. Enjoy this versatile recipe as hearty main with rice or use it as a topping for your jacket potatoes!

Click here to buy the teaspoon club's Vegetable Chilli recipe kit and receive a spice mix, full of the best quality spices, for the chilli. In the mix you will find chilli powder, ground cumin, smoked paprika, oregano, a bay leaf, basil, and cloves.

Servings: 6

Keywords:

Prep Time: 0 mins
Cook Time: 1 hours 0 mins
Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

1 tbsp Vegetable oil
2 Garlic cloves (crushed)
1 Chilli (chopped finely. Could use jalapeño)
1 Onion (finely chopped)
2 Carrots (peeled and chopped into small pieces)
1 Celery sticks (finely chopped)
2 Bell peppers (1 red and 1 green, deseeded and chopped into small pieces)
800 g Plum tomatoes (tinned)
200 g Button mushrooms (quartered)
1 Vegetable stock cube (crushed)
125 ml Red wine
½ tbsp Light brown soft sugar
1 tbsp Tomato ketchup
25 g Dark chocolate (optional)
400 g Kidney beans (tinned, drained)

Instructions

Heat the oil on a medium heat in a Dutch oven, or large heavy bottomed pan
Add the garlic, chilli, onion and your Teaspoon Club spice packet. Fry until the onion is softened (five minutes or so)
Add the carrots and celery and fry for five minutes, coating in the spices until they begin to soften
Add the peppers, plum tomatoes, mushrooms, stock cube, red wine, sugar, ketchup (and if using, chocolate) and mix well. You may need to break up the plum tomatoes with a pair of scissors if they struggle to breakdown. Bring the chilli to a simmer and cover. Leave to cook for at least 40 minutes, though up to two hours is best, topping it up with water from the kettle if all the water evaporates. If you need your chilli to be ready quickly, you can simmer it on a higher heat uncovered, though the flavour will be less rich
After it has simmered, remove the lid from the chilli and pour in the kidney beans. Stir well and cook uncovered for a further five minutes so any sitting liquid is evaporated
Turn off the heat and leave to stand for 10 minutes before serving hot with soured cream and grated cheese or non-dairy alternatives

Notes

Our vegetable chilli is warming for a cold night, full of spices and flavour, and incredibly easy to make.