November was the month of floods …
And December looks like it’s going to be a month of deep freeze.
So, from now on, I’ll be cooking lots of hearty, warming dishes that will fuel us through this cold snap.
One of my favourite cold weather dishes has got to be Mexican chilli. As well as warming us up, I love to make a chilli filled with colours that stimulate our senses. Aren’t veggies beautiful? Just seeing all those colours is enough to put a big smile on my face
So here’s how I make our ‘Rainbow’ Chilli…
Hands on time: 15 minutes Cooking time: 40 minutes
Ready in: 55 minutes
1 TBSP extra virgin olive oil
1 large red onion, finely chopped
2-3 garlic cloves, minced
1 large bell peppers (I use a mix of red, yellow and green pieces), finely chopped
1 medium carrots, quartered lengthwise and finely sliced
½ medium courgette (zucchini), quartered lengthwise and finely sliced
1 tsp ground cumin
1 tsp paprika
2 tsp dried oregano
chilli powder, to taste*
70 g / 2½ oz / ½ cup sweetcorn
125g / 4½ oz / 1 cup mushrooms, finely chopped
1 x 400g / 14 oz can kidney beans, rinsed and drained
200g / 7 oz / 2 cups veggie mince (or substitute with a can of lentils)
1 x 400g / 14 oz can chopped tomatoes
1 tsp vegetable bouillon powder (or 1 vegetable stock cube, crumbled)
2-3 TBSP tomato purée
1 tsp sugar
Heat the oil in a large heavy bottomed saucepan and gently cook the onion until it starts to soften. Meanwhile chop the remaining veggies. Add the garlic, pepper, carrots, courgette and dried spices to the pan, and sauté for a couple of minutes. Stir in the remaining ingredients. Bring to the boil then reduce the heat, cover with a lid and gently simmer for 30 minutes or so, until the carrot is tender. Add salt, ground black pepper, additional spices and sweetener, to taste.
We love to serve this dish with cornbread, which can be prepared while the chilli is simmering.
* If serving this dish to children, begin by adding only a small amount of mild chilli powder to the pan (say about ½ tsp). When the veggies are cooked through, remove the children’s portion and add more chilli powder, cayenne pepper and salt, to taste.
Have a wonderful weekend everyone! Stay warm & dry xx