veggie chilli

Veggie chilli is one of my favourite meals; I never get tired of it. I usually serve it with sour cream, guacamole and organic tortilla chips. Home-made bread is also fine. This is a recipe I put together in 2009 (I made chilli yesterday so I decided to share the recipe with you today). I had wanted to make my own recipe for a long time because I had tried various ones and always felt something was missing. This one isn't too spicy because of my children and because I don't really enjoy eating chilli that only burns my tongue; I want to be able to enjoy the taste of the other ingredients. As the name indicates, the recipe contains no meat. I have actually served it to meat eaters who didn't even realise that there was no meat in it.

VEGGIE CHILLI

INGREDIENTS

• 1 medium onion, chopped
• 4 large cloves garlic, peeled and finely chopped
• 2 green peppers or 1 green and 1 red, seeded and diced
• 1 green jalapeno or chilli, seeded and finely chopped
• 1½ tablespoons light olive oil
• 1 tablespoon dried oregano
• ¼-½ teaspoon chilli powder*
• 1 tablespoon blackstrap molasses (or unrefined cane sugar/agave syrup)
• 2 tablespoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 can black beans or kidney beans (400 g)
• 1 can pinto beans (400 g)
• 1 can tomatoes (or 2 cans and skip the tomato purée)
• 2 tablespoons, heaped, tomato purée
• 100-200 ml water (½ cup = 125 ml)
• 1 teaspoon sea salt
• optional: small can sweetcorn

* Use more or less, depending on how hot your chilli powder is. A very hot variant I once bought called for halving the does in all recipes. I like it when the chilli has a bit of an edge, but not when it sets the tongue on fire and makes it hard to actually taste the food. (When I first put this recipe together I used 2 tbsp of a very mild version which was some sort of a chilli mix.)


METHOD

1. Before you start cooking, rinse and drain the beans and keep them in a colander until ready to use. Mix all the spices in a small bowl (not the salt) and set aside. Make sure you are using spices of good quality.
2. In a large saucepan over low to medium heat, fry the chopped/diced vegetables in the olive oil until soft
3. Add the spices and mix together
4. Add the beans, tomatoes/tomato purée, water, molasses and salt and blend together
5. Put a lid on the saucepan, turn up the heat and bring to the boil. Then turn the heat down again and let the chilli simmer on the lowest heat with the lid for 20-30 minutes and without it for another 10 minutes. If using sweetcorn: Rinse and drain and add before serving.

You can use another can of either black, kidney or pinto beans but then you may want to add some tomato paste and water as well.

You can serve the veggie chilli with sour cream, cheddar, (home-made) guacamole, bread, organic snack (blue corn tortilla chips are my favourite) or whatever. Please make sure that you do not spoil this healthy recipe with unhealthy side dishes.

Chilli even tastes better the day after so it is perfect for the lunch box if you can heat it up at work. It's also excellent to make a grilled sandwich with chilli and cheese. It's also excellent to put chilli on a baguette with cheese and spring onion and grill/heat in the oven. If I'm serving it to guests and have plenty of time, I cook it in the morning and let it sit in the pot. Then I simply heat it again right before the guests arrive.

Spice bread (loaf)

© Lisa Stefan | Books & Latte

Please find the spice loaf / bread recipe on my blog Books & Latte (follow the link).

beans with garam masala

Beans with garam masala is an easy-to-prepare side dish; you can use either pinto beans or chickpeas. I made this simple recipe a long time ago and it became one of those instant hits among family members. The side dish goes well with, for example, chicken, rice, and mango chutney. I often serve rice or brown rice with meals but I admit that I tend to get tired of plain cooked rice. Therefore, I often mix the beans with the rice to add a different flavour (garam masala, a blend of ground spices, is a common ingredient in Indian and South Asian cooking). When combined with rice you have a wonderful vegetarian dish that you can serve with a salad, the beans adding fullness to the rice. Sometimes I do not add all the beans to the rice but keep some in a small bowl as a side dish for those who really like the taste of cooked beans.

BEANS WITH GARAM MASALA

INGREDIENTS

• 250 ml water (1 cup)
• ½-1 vegetable stock cube, yeast free
• 1 can (400 g) pinto beans or chickpeas
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon garam masala

METHOD

1. Rinse and drain the beans
2. In a large frying pan, put all the ingredients, stir to dissolve the stock cube, and bring to the boil (it does not take a long time and you do not have to cover the pan). Lower the heat and let it simmer for about 15 minutes, making sure the fluid doesn't dry up
3. Finally, put the dish into a small bowl and serve as a side dish or blend it with cooked rice (I cook 200-300 g of rice (1-1½ cups), put them in a large bowl and combine the beans)