Vegetarian Chili

The boyfriend had never had chili until a week before I made this and asked if it was possible for me to make it vegetarian...so I did!

Taken from here with slight alterations

Ingredients:

• 2 TBSP olive oil
• 1 bell pepper, diced
• 1 onion, diced
• 2 carrots, diced
• 2 tsp chili powder
• 2 tsp paprika
• 1 tsp cinnamon
• 4 bay leaves
• 14 oz can of diced tomatoes
• 14 oz can of kidney beans
• salt and pepper

Directions:

1) Heat the oil in a large pot on medium/high heat









2) Add the bell pepper, onion and carrots and saute for 5 minutes.








3) Add the chili powder, paprika, cinnamon and bay leaves and cook for another 10 minutes.








4) Add the tomatoes and cook for another 10 minutes.








5) Add the kidney beans, lower the heat, and cook for another 10 minutes.
6) Remove the bay leaves before serving.

Bean and Vegetable Chili

 National Chili Day! Plus, veggie chili is delicious, so why not make it all the time?

Ingredients:

• 3 TBSP olive oil
• 2 onions, chopped
• 2 tsp, sugar
• 250 g/9 oz chestnut mushrooms, slices (I used button mushrooms and 300 g because that is what Tesco had)
• 2 garlic cloves, sliced
• 2 tsp mild chilli powder (I used hot because it's all I have
• 1 TBSP ground coriander
• 290-350 g jarred sweet red pepper sauce
• 300 ml (1/2 pint) vegetable stock
• 410 g can chickpeas, drained and rinsed (I used 400 g because that is what Tesco had)
• 410 g can black eye beans, drained and rinsed (I used kidney beans and 400 g because that is what Tesco had)
• Rice
• 1 cup of dry rice
• 2 cups of water

Directions:

1) Heat the oil in a large, heavy-based saucepan.









2) Fry the onions and sugar over a high heat, until deep golden.








3) Add the mushrooms, garlic, chilli powder and, ground coriander.
4) Fry for 2-3 minutes.







5) Stir in the pepper sauce, stock, chickpeas and beans.
6) Bring to a boil.







7) Begin making the rice by bringing 1 cup of rice to a boil with 2 cups of water.








8) Reduce the heat of the chili, cover and simmer gently for 20 minutes.








9) Once the water has disappeared from the rice, it is ready to be served with the chili.

Chili Bean Soup (and Homemade Tortilla Chips)

 

Here you go Felix F.

I'm on the soup part of the book, and really excited about it!

Ingredients:

• 2 TBSP olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tsp hot chilli powder
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 400 g (13 oz) can red kidney beans, drained
• 400 g (13 oz) can chopped tomatoes
• 600ml (1 pt) vegetable stock
• 12 tortilla chips (homemade recipe below)
• 50g (2 oz) cheddar cheese, grated
• salt and black pepper
• soured cream, to serve

Directions:
1) Heat the oil in a saucepan

2) Add onion, garlic, chilli powder, coriander and cumin and cook over a medium heat, stirring frequently, for 5 minutes until the onion is softened.








 3) Add the beans, tomatoes and stock and season with salt and pepper.







4) Bring to a boil








5) Reduce the heat, cover and simmer for 15 minutes
6) Transfer to a food processor or blender and process until fairly smooth. Or use a blender in the pot. Or leave it and have chunky soup!
7)Pour into flameproof bowls.





8) Scatter the tortilla chips on top of the soup and sprinkle over the cheddar cheese.






9) Cook under a preheated hot grill for 1-2 minutes until the cheese has melted.








10) Serve with soured cream.













For the chips:

1) Preheat the oven to 350F/176C
2) Put foil down on an oven tray.
3) Spray with oil.
4) Put tortilla wraps down.
5) Spray with oil again.
6) Add seasoning
7) Place in the oven and cook for 2 minutes (check often, just in case!)

8) Flip them over. Re-season if you like
9) Cook for another 2 minutes (check often, just in case!)

10) Remove from the oven and break apart