Wednesday, 22 January 2014

Vegetable Chilli Pot

For those of us in colder climates, that need warming up - I offer you a virtual bowl of 'vegetable chilli', it makes a nice change from bowl of soup.
Its full of vegetable goodness such as mushrooms that are plentiful, tinned or frozen sweetcorn that many of us have lurking in the back of our cupboards, even tinned beans.  I've used kidney beans here, but you can use chickpeas, butter beans - whatever takes your fancy.  As you can see there are chunky carrots here too.  You can use the good old variety of carrots for this dish, but this time of year I prefer to make the most  of little dumpy baby carrots known as chantenay carrots.  In fact you can use any vegetable you wish, but the colours of these just shout warmth to me. 

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 x 400g can mixed beans, drained and rinsed
400ml vegetable stock
To serve
Fresh coriander leaves, roughly chopped
Optional: Soured cream or cheddar cheese, grated or vegan alternative
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 stock 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.


  1. This looks perfect for a day like today. Thank you for the recipe.

  2. Thank you for the yummy recipe. Looks perfect for a day like today.

    1. Thank you Heliotrope. Hope all is well in your world.

  3. Ooo that looks yummy! (By the way, I have a new blog!)

  4. This looks so warming! I wonder what an oven cooked chilli would be like?

  5. You should try making a "chilli" with a cornbread topping. It's lovely. You do need to make the chilli itself rather on the firm side though, so that the cornbread batter doesn't just sink into it!

    1. I've made chilli once with Jalapeno and Cornbread Muffins,
      but now I want your cornbread topping recipe. Please do share with me and the next time I make it, I will try it.

  6. Shaheen; Here you go...
    Obviously, if you are going to cook it ON TOP of a chilli dish (as we often do), you will need to adjust the method accordingly!

  7. Thank you Mark, it looks lovely the way it is - simply as a loaf. May try both options in the near future. Thank you. Now have to get me mitts on some fine cornmeal!

  8. Lovely recipe!
    Thank you for submitting it to MLLA.
    the round up is online!


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