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.
I am sharing this healthy and virtuous recipe with What I Ate Wednesday Party#157 hosted by Peas and Crayons; and Louisa at Eat Your Veg and Anneli at Delicieux for The Four Seasons Food Challenge; Extra Veg hosted by Fuss Free Flavours and Utterly Scrummy; and finally My Legume Love Affair 67, this popular, legume-centred event was created by Susan of The Well-Seasoned Cook, and is now run by Lisa of Lisa's Kitchen. This January it is being hosted by BriggisHome.
Vegetable Chilli Pot
Serves 4 – 6
1 tablespoon olive oil
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
Fresh coriander leaves, roughly chopped
Optional: Soured cream or cheddar cheese, grated or vegan alternativeMethod
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.