One Pot Chilli

Who doesn’t love a warm, hearty chilli on front of the TV or amid good conversation with friends? It’s one of those meals you can make in batch and not have to worry too much about fussy eaters. This was a home-staple of mine growing up. We always used to have beef chilli con carne at home, and when I got older I began to substitute the beef for turkey mince. Little do we realise, playing into the habit of adding meat to this dish that it’s also quite filling and satisfying as a vegetarian dish. This just takes adding little more kidney beans than usual, or adding some dried soy flakes or tofu if that’s not hitting the spot for you.

As with most dishes I make, this one is a great form of meal prep. It stores and freezes well so it’s at your demand with the click of a microwave. I’m not a major fan of flaming hot spices, but if you are, you should just add more than a tspn of chilli flakes to the dish to give it that extra kick. You may have noticed by now that I cook and serve quinoa with everything, but of course this can remain a healthy dish with some wholegrain brown rice. Enjoy this Mexican style dish when you next feel sluggish in the wake of preparing dinner; top it off with some fresh parsley and baked tomato if you’re looking for a nice presentation!

This recipe serves four and is:

Vegan

Ingredients:

  • Kidney beans, 1 tin (400 g)
  • Onion, 1
  • Bell peppers (colour of choice), x2
  • Garlic cloves, x2
  • Chilli flakes, 1 tspn
  • Paprika (smoked or sweet), x2 tblspns
  • Cumin, x2 tblspns
  • Oregano, x2 tblspns
  • Chopped tomatoes, 1 tin
  • Agave syrup, x2 tblspns
  • Quinoa, 1 cup
  • Water, x2 cups
  • Veg stock, 1
  • Parsley, handful
  • Salt, 1 tspn
  • Salt & pepper to taste

Method:

  1. Chop the onions and garlic, oil a pan over medium heat, and add them. Leave to sautee for a couple of minutes.
  2. Add in all of the spices, followed by the chopped bell peppers. Allow these to sautée for a couple of minutes.
  3. Add the tinned tomatoes, kidney beans, salt and agave syrup, allowing it to boil off for a couple of minutes.
  4. Add boiling water with the veg stock and mix with quinoa in a saucepan. Leave to boil for approx. 20 mins or until the quinoa completely absorbs the water. Stir regularly.
  5. Salt & pepper to taste, and add some parsley to garnish.

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