Speedy Veggie Chilli

A few months ago I decided that despite eating and enjoying a wide range of foods and different cuisines, I have far too much meat and fish in my diet. I know I’ll never be someone who can permanently give up these things for good, and nor do I want to. I really love meat and fish! But what I do want to do, is eat a lot less of these food groups going into the new year, which is why I have decided to embark on a month of vegetarianism.

A week and a half in and I’m really enjoying eating and creating meat-free meals, and can honestly say that I’m not missing my old eating habits as much as I thought I would do. My body feels cleaner, and my vegetarian recipe repertoire is growing by the day. Although I’m looking forward to a few slices of bacon in the early part of February, right now I’m feeling pretty content and am looking forward to cutting meat and fish out of my life for a few days a week after this month is over.

I’ve cooked a lot of new dishes since the beginning of the year, but so far my favourite is this speedy veggie chilli. Filled with mixed beans, yellow peppers, red onions and a warming hit of chilli and spices, this rivals any beefy version I’ve had so far. Vegetarian or not, you really should give this bowl of steaming hot goodness a go.

veggie chilli with beans and yellow pepper

Ingredients:

(Serves 2)

Garlic oil
Red onion, sliced
Yellow pepper, sliced
395g mixed beans in chilli sauce
400g chopped tomatoes
1 red chilli, deseeded and finely sliced
1 tbsp sundried tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp chilli powder
Pinch of dried chilli flakes
A handful of freshly chopped coriander
Salt and fresh black pepper

Serve with rice and a dollop of sour cream

Method:

  1. Begin by heating a drizzle of garlic oil in a large saucepan over a low to medium heat. Add the sliced red onion and peppers and fry for 5-10 minutes, or until beginning to soften, stirring every now and then.
  2. Turn up to a medium heat and add the sundried tomato paste. Mix well and fry for a minute.
  3. Next add in all the spices (apart from the chilli flakes) and the fresh chilli and mix well again. Fry off for a couple of minutes before pouring in the mixed beans in their chilli sauce, and the chopped tomatoes. Turn down and leave to simmer for around 15-20 minutes.
  4. After the cooking time is up, season with salt and fresh black pepper and then add in three quarters of the freshly chopped coriander and stir.
  5. Spoon into two large bowls and serve with a dollop of sour cream on top, a scattering of chilli flakes and a final sprinkling of fresh coriander.

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