This week I made a big pot of vegetarian chilli, which I slow cooked in the oven to let the flavours develop even further. This last step wasn’t really necessary as it’s not the same with a meaty chilli – which is undoubtedly better slow cooked. But nevertheless, I had the time, and the slowcooking made the beans really soft and tender and delicious. It also enabled me to make the dinner early in the day and have it ready when I needed it, without having to reheat it.
1 onion, chopped
2 cloves garlic, chopped
2 cartons chopped tomatoes
1 can chickpeas, rinsed
1 can kidney beans, rinsed
1 can cannellini beans, rinsed
1 can sweet corn, rinsed
300g Quorn mince
1.5 – 2 litres vegetable stock
Salt, pepper, mild chilli powder
In a large stockpot, heat a little olive oil and cook the onion until soft. Add the garlic and cook a further 30 seconds. Add all the remaining ingredients except the spices. Bring to a boil, lower the heat, cook for 10 minutes. Add spices to taste. Put the chilli in an oven safe ceramic bowl with a lid (I used my Le Creuset crock pot), and place in the oven on a medium to medium low heat for a couple of hours, or as long as necessary. Check every 30 minutes or so and stir it. If it’s drying out, add more stock or water.
Serve on top of pasta, and sprinkle with a sharp cheddar cheese.
For an alternative recipe, see this other postPin It