Monday, 25 January 2010

Vegetarian Chilli

Serves 8-10.

As with the chilli con carne, I've kept this on the mild side. It can be spiced up by each guest as preferred.

1 fennel bulb (optional), chopped
500 g potatoes, diced
1-2 sweet potatoes, diced
1 small butternut squash, diced
500 g mixed peppers, cut into bite-size chunks
500 g mushrooms, halved or quartered (depending on size)
2-3 carrots, diced
2 large onions, finely chopped
2-3 celery sticks, finely sliced
3-4 garlic cloves, finely chopped
2-3 red chillis, finely chopped
2-3 tins of organic kidney beans (no salt or sugar added), drained and rinsed
3 tins of chopped tomatoes (a mix of tomatoes in tomato juice and tomatoes in thick sauce)
250 ml red wine
1 packet of passata (if needed to thicken the sauce)

2 tsp ground cumin
2 tsp Hungarian paprika (csemege or csípős csemege)
1 tsp ground chilli powder
olive oil

chopped fresh coriander to serve (optional)

1. Sauté onions, garlic, celery, fennel at a medium to low heat in olive oil for 5-10 nminutes to soften but not brown them.

2. Add the vegetables and sauté for a few more minutes until the vegetables are coated with the oil/onion/garlic mix.

3. Then add tomatoes and wine. Season and cook until the vegetables are soft but not mushy. Check the taste and add more seasoning as necessary.

4. Serve with crusty bread, soured cream, paste of Birds Eye Chillis and optionally, freshly chopped chillis and chopped fresh coriander.

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