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: 20 minutes Ready in: 55 minutes
1 TBSP olive oil
1 medium onion (130g), finely diced
2-3 garlic cloves, minced (or 2 tsp garlic paste)
1 medium bell pepper (200g) deseeded and diced (or use a mix of red, yellow and green pepper pieces for extra colour)
1 medium carrot (90g), quartered lengthwise and thinly sliced
½ medium courgette (zucchini) (100g), quartered lengthwise and sliced
2 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
chilli powder, to taste (use ½ tsp mild chilli for children)
85g / ½ cup sweetcorn
125g / 1½ cup mushrooms, diced
400g / 14 oz can kidney or pinto beans, rinsed and drained
180g / 2 cups meat-free mince (or substitute with 400g / 14 oz can of black beans)
400g / 14 oz can chopped tomatoes
120ml / ½ cup vegetable stock (broth)
2 TBSP tomato purée (paste)
1 tsp unrefined sugar
½ tsp salt
1. Gently heat the oil in a large heavy bottomed saucepan and cook the onion until it starts to soften. Meanwhile, chop the remaining veggies.
2. Add the garlic, bell pepper, carrots, courgette and spices to the pan, and cook for a couple of minutes. If serving to children, begin by adding ½ tsp mild chilli powder.
3. Stir in the remaining ingredients. Bring to the boil then reduce the heat, partially cover with a lid and gently simmer for about 30 minutes, or until the carrot is tender.
4. When the veggies are cook through, remove any children’s portions and add more chilli powder, to taste.
5. Leftover chilli will keep for a couple days in the refrigerator. It also freezes well. If using meat-free mince, be sure to check the storage instructions on the packet.
6. We love to serve this dish with cornbread, which we bake while the chilli is simmering.
Have a wonderful weekend everyone! Stay warm & dry 🙂 xx