Vegetable Chilli

I’m not a vegan or even vegetarian, but still enjoy a good meat free recipe.

This is a good way to get your 5 a day, and is quick and tasty, with a nice range of flavours and textures. I served mine with some avocado on top, and corn bread, but it’s also really good with rice or tortillas. You can also top it with sour cream or grated cheese if you’re not vegan.

Ingredients

1 Red pepper

1 Onion

2 Stalks celery

150 Grams Sweetcorn

400 Grams Cannelli beans (you can use whatever beans you have)

400 ml Passata

1 Tsp Ground cumin

1 Tsp Smoked paprika

1 Tsp chilli powder

2 Cloves of garlic (finely chopped)

1 Tbsp Tomato puree

1 Tbsp Olive oil

Method

  1. Chop the vegetables into equal sizes (I like to keep mine pretty chunky)
  2. Heat the oil in a pan, and gently fry the vegetables for 5-10 minutes until they have softened
  3. Add the garlic, spices and tomato puree to the pan and cook for a few minutes before adding the beans and passata
  4. Simmer over a low heat for another 10-15 minutes, until the sauce has thickened

Chilli Beef

If you enjoy a bit of weekend cooking this is ideal for you.  This recipe is best made with cheap cuts of beef, cooked long and slow until it falls apart. I like this fairly hot, but you adjust the heat to suit your own taste.

Chilli beef with rice and sour cream.

The rich tomato sauce is sweet with red peppers, and there’s heat and smokiness from chilli and smoked paprika.  Serve with rice and dollop of sour cream for all round satisfying deliciousness.

Serves 4

Ingredients

400gms Chuck beef

1 Large onion

2 Red peppers

250gms Mushrooms

500ml Passata

250ml Vegetable stock

4 Cloves garlic

1tsp Smoked paprika

1tsp Chilli powder

1tsp Salt

1tbsp Flour

2tbsp Olive oil

Method

  1. Heat the oil in a large wide bottomed pan.  Slice the beef in 1.5 cm strips and sprinkle with the tablespoon of flour, making sure the meat is evenly coated
  2. Fry the beef over a high heat to seal the meat, and then remove the beef from the pan
  3. Slice the onion, peppers and mushrooms and add to the pan, cooking until the onions are translucent. 
  4. Mince the garlic and add to pan along with beef, chilli, smoke paprika, and salt.
  5. Add the stock and deglaze the plan, and add the passata, cover the mixture with a lid, turn down the heat to a gentle simmer
  6. Cook for 1 hour, and check the seasoning.  It’s also worth checking how the meat is doing (depending on the meat you use, it might be cooked but check in case it a little more cooking