Vegetable Chilli - £2.60

Vegetable Chilli - £2.60

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

SERVES 6
COOKS IN 1 hour
DIFFICULTY Easy

Ingredients

In the kit:

A spice mix for the chilli including chilli powder, ground cumin, smoked paprika, oregano, a bay leaf, basil, and cloves

You will need:

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

Method

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

Our kit serves 6 

  1. Heat the oil on a medium heat in a Dutch oven, or large heavy bottomed pan
  2. Add the garlic, chilli, onion and your Teaspoon Club spice packet. Fry until the onion is softened (five minutes or so)
  3. Add the carrots and celery and fry for five minutes, coating in the spices until they begin to soften
  4. 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
  5. 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
  6. Turn off the heat and leave to stand for 10 minutes before serving hot with soured cream and grated cheese or non-dairy alternatives

If you would like to buy this recipe kit, click on the product link below

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