Sunshine in a bowl
A bowl of 'vegetable chilli' can only cheer you up when outside it is grey, slushy and blowy – literally.
A little while ago, Polly informed me that she was going to be celebrating a year and four months of turning vegetarian. Well like a friend invited to a party, instead of taking along a bottle of bubbly to celebrate, I shared a pot of Vegetable Chilli.
Like me Polly is a huge fan of the movie Eternal Sunshine of the Spotless Mind - its a movie like Chocolat and Amelie that just takes me to a happy place when I am feeling sad or just low. To read more Polly and this hearty and spicy recipe please visit The Littlest Polly where I have written a guest post, I know she will be delighted to hear from you.
Vegetable Chilli Pot
Serves 4 – 6
1 tablespoon olive oil
1 medium onion, finely sliced
3 – 4 cloves garlic, crushed
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon oregano
2 - 3 teaspoon dried chilli flakes
1 teaspoon unsmoked paprika
1 x 400g can tomatoes, chopped
300g Chantenay or baby carrots, whole and unpeeled
250g chestnut mushrooms, chopped in half if large
150g sweetcorn, frozen or canned
2 cans mixed beans, drained and rinsed
400ml boiling water
Fresh coriander leaves, roughly chopped
Soured cream or cheddar cheese, grated
In a large pan with a lid, heat he oil and then fry the onion with the garlic until soft. Add the spices and dry fry for a couple of minutes or until the spice aroma arises from the pan. Then add in the tomatoes and cook for a few minutes for the flavours to mingle. Add the carrots, mushrooms, beans and sweetcorn and water and bring to a boil. Cover the pan and reduce the heat to a gentle simmer and cook for around 30 minutes or until the vegetables are tender. Check after 15 minutes or so if the sauce is a little thin uncover for the remaining cooking time to thicken.