Veggie Chili

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Hello and welcome to my first proper recipe post.

Full disclosure: I love chili. I once went through a period of making chili on a weekly basis. I was always excited to have chili for tea, unfortunately my boyfriend didn’t share quite the same enthusiasm. Yes, he likes chili, but not perhaps to quite the same extent as myself. As a result of his chili betrayal, I have put the brakes on the weekly chili meals. However, last week I found myself raiding the fridge for dinner inspiration and stumbled across some veggies that needed eating. They also happened to be the perfect veggies to chuck into chili.

This is a super quick dinner that you can have on the table in about 40-50 mins and will serve about 4 people.

What you will need:

  • 1 red onion
  • 1 white onion
  • 2-4 cloves of crushed garlic
  • 1 cob of corn, kernels removed or a drained can of corn kernels
  • 2 sticks of sliced celery
  • 1 diced capsicum or pepper
  • 1 red chili pepper
  • half a habanero chili
  • 2 tsp cumin
  • 1 tsp chili powder
  • pinch of cayenne pepper
  • 1 tsp marjoram
  • 1 tsp tarragon
  • 1 can tinned tomatoes
  • 1 tbsp tomato paste
  • 1 can kidney beans
  • splash of apple cider vinegar
  • Natural yoghurt
  • 1/2 cup grated cheese (pick your favourite and use that)
  • 1/2 avocado

 

Get a large pot and place on an element to get warming.

Finely dice your onions and chop or crush your garlic. Add the onions to your oiled pot (I use olive oil) and saute for a few mins, stirring every so often. Once the onion is starting to look translucent add the garlic and stir through for 30 seconds. Add the celery, corn and capsicum and stir together well. While the veggies are cooking, finely slice the chilis and then add to the pot and stir through.

Add your herbs, spices and tomato paste, let this cook for a about 30 seconds then add in your tinned tomatoes. If you feel the mixture is too dry after you have added the tomatoes, fill the tin with water and add this to the pot also. Give the pot a good stir, season with some salt and pepper, put a lid on and leave to simmer for 20 mins, stirring occasionally.

After 20 minutes, rinse your kidney beans and add them to your chili with a splash of apple cider vinegar and cook for another 10 mins.

Depending on how you like your chili, you can now fill tortillas to make burritos, pile on top of corn chips to make nachos, or my favourite; served on top of boiled white rice. I then like to put a generous dollop of natural yoghurt with some chopped avocado and a sprinkling of grated cheese on top. Enjoy

Until next time,

Anita xx

 

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