I’m still on an adventure kick and trying as many new things–big and small–as much as I can this year. This week, I tried a new recipe for vegetarian chili, which I discovered on The English Kitchen blog. It was a complete success, and I’ll be adding it to my recipe repertoire. This recipe is chock-full of vegetables, and I bet even you meat-lovers out there will enjoy it.
2 x onions
2 x carrots
1 x green pepper
1 x green chili
1 x kumara (sweet potato)
2 x cloves of garlic
1 Tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon chili powder
1 x can red kidney beans (drained)
1 x jar tomato passata (about six cups)
1 teaspoon liquid honey
1 x square of dark chocolate
1. Peel carrots and dice finely into small chunks.
2. Dice onion, kumara, green pepper.
3. Deseed the green chili and dice.
4. Chop the garlic.
5. Add the oil to a large pot or frying pan.
6. Once heated, add all the vegetables and cook for around eight minutes until the vegetables are softened.
7. Add the spices and fry off for about thirty seconds.
8. Add the passata, kidney beans, and honey.
9. Also, add a little water – about 1/2 cup.
10. Add salt and pepper to taste.
11. Cook for around 1/2 hour, adding a bit more water if necessary.
12. Add the square of chocolate a few minutes before serving and let it melt into the chili.
13. Garnish with fresh coriander.
14. Serve with rice or with tortillas, sour cream, and guacamole.
1. I didn’t have any fresh chilis to hand, so I just used the chili powder, and that worked out fine.
2. The original recipe said 1 tablespoon of mild chili powder. We only have the hot stuff. I reduced the amount to 1/4 teaspoon and that was perfect for my taste buds.
3. That looks like an egg on top, but it’s a spoonful of plain yogurt with a little mango chili sauce on top.
This chili was delicious, and I’ll definitely make it again.