Chilli Non Carne

16 Jun

Chilli with cheese on the side

For the past few weeks, I have been wondering what to do, with the collection of ‘mixed bean’ tins that I discovered lurking out of sight on the top shelf of one of my numerous cupboards.  This week I decided it was time for action, and my desire for health and thrift meant this is a vegetarian recipe. This created a huge pot which will easily feed us 2 adults and the children for 2 meals, if not more.

This is more a suggestion and was heavily influenced by the content of my fridge. If there had been garlic to hand I would have added some. And if I was missing one of the other ingredients I would probably have added some sweetcorn.

  • 2 tablespoons olive oil
  • 2 tins cooked mixed beans
  • 2 tins chopped tomatoes
  • 2 red onions chopped
  • 2 red peppers chopped
  • 1/2 head celery chopped
  • 1 aubergine chopped
  • 5 medium carrots chopped
  • 1 courgette chopped
  • 1 teaspoon cayenne chilli powder
  • 1 dessertspoon chopped jalapenos (from the freezer
  • Salt

I did the preparation and initial cooking of this dish just after clearing up from breakfast. Chop all the vegetables roughly (approx 1cm pieces, but don’t worry, no-one is getting the tape measure out!)

Heat the olive oil in a stock pot. Fry the vegetables (reserving the tinned tomatoes and beans) for a couple of minutes, then put lid on and leave to steam/fry for about 10/15 minutes, until they have started to soften. (I had a shower while this was on. but remember to put the time on, as you don’t want it to catch and burn) Add tomatoes, beans and spices and cook on a low heat until the vegetables are tender but not mushy (20/30 minutes depending on their size). The additional time while this was cooking was employed getting the children dressed and getting bags packed for a mini- shopping expedition.

Ready to serve. Or to save for later

SERVING IDEAS

The joy of this meal is you can serve it in so many ways, Tonight we had it with brown basmati rice, yoghurt and grated gruyere.  Alternatively I would use couscous. Flour tortillas work well either gently warmed and filled at the table,  or by encasing the mixture in the tortilla, covering with cheese and baking in the over (15 mins, check it doesn’t burn).  I am considering experimenting and blitzing it to see how it works as a soup. Watch this space.

For the children, I mushed the vegetables a little with a fork, and mixed in some cream cheese to tone down the spice. Mixed with grated cheese and the rice. Although there was some initial reluctance to try it, once they had a little extra sprinkle of cheese, they both started murmuring appreciative noises, and save for a couple of mouthfuls, plates were cleared. Total 10 mins prep, and minimal supervision while the chilli and rice cooked. Job done!

Chilli my way. With rice, yoghurt and coriander

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2 Responses to “Chilli Non Carne”

  1. Dee June 16, 2010 at 11:55 am #

    So healthy !!!

    I’m going to make that!!!

  2. smittenbybritain June 17, 2010 at 2:47 am #

    I appreciate the variety of vegetables in your chille. Well done.

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