Archive

Archive for the ‘Chilli’ Category

Veggie Chilli (with Kidney Bean Marinade)

October 22, 2008 Leave a comment

My chilli recipe has been evolved over recent weeks in an effort to increase the character of the dish.

Ingredients

The marinade:

  • 250g soaked (or canned) kidney beans
  • 1 medium red onion
  • 4 large garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp pimento powder
  • ½ tsp cayenne pepper
  • ½ tsp chilli powder
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 10g 85% cocoa dark chocolate
  • ½ tsp honey dissolved in 2 tbsp warm water

The base and sauce:

  • 1 medium white onion
  • 2 medium carrots
  • 2 sticks of celery
  • 1 green pepper
  • 1 red pepper
  • 400g can of chopped tomatoes
  • 300ml vegetable stock

Method

Finely chop the onion and combine all the marinade ingredients in a large mixing bowl in the order listed and stir well. Cover and and set aside for at least half an hour.

Dice the onion, carrots, celery and peppers and add to a stir-fry pan with 4 tbsp olive oil preheated to a med-high heat and fry for 10 minutes.

Pour in the marinade and fry for a further 10-15 minutes until the mixture is quite dry.

Add the tomatoes in three batches allowing the mixture to return to the boil each time.

Add the stock in two lots allowing the mixture to return to the boil each time.

Simmer briskly for 15-20 minutes until the sauce has reduced and started to thicken.

Turn down the heat and simmer gently for a further 10 minutes until the sauce has thickened.

Advertisements

Veggie Chilli

July 7, 2007 Leave a comment

Another nice and quick dish that’s really tasty and full of goodness. It works great whether you make it fiery or keep it mild.

Ingredients

  • 1 large onion
  • 4 cloves of garlic
  • 2 sticks of celery
  • 2 medium carrots
  • 1 green pepper
  • 1 red pepper
  • 1 can of chopped tomatoes (or 4 large vine tomatoes, chopped)
  • 1 tablespoon of tomato purée
  • 1 vegetable stock cube
  • 1 teaspoon of dried oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 2-4 of your favourite variety of chillies
  • 1/4 teaspoon of smoked pimento powder
  • 1/4 teaspoon of cayenne pepper(optional)
  • 1 tin of red kidney beans (or 250-300g of previously soaked dried beans)

Method

Chop the onion, chop the chillies (discard the seeds if a mild heat is desired) and crush the garlic while heating 4-5 tablespoons of olive oil in a 20cm wok (or similar) over a high heat.

Add the onion and garlic to the pan and turn the heat down a notch, also add the fresh chillies. Peel and chop the carrot and celery into similar sized pieces (smaller will cook quicker). Add the carrot and celery to the pan and stir through. Add the pimento (and cayenne, if desired).

Chop the peppers to similar size as the carrot and celery. Add the oregano, cumin and coriander now and give them a few minutes to cook in before adding the peppers. Boil up a kettle for a pint of vegetable stock and chop your tomatoes, if not using tinned. Now stir in the kidney beans. Add the tomatoes a few minutes after the beans.

For the stock, the method depends on what tomatoes were used. If using canned tomatoes less liquid is required, so just make a half pint of stock (still use the whole cube) and for fresh tomatoes make up a whole pint. Add the tomato purée to the stock and then pour in. Reduce the heat once it returns to the boil. It should take about 15-20 mins to reduce down giving a tasty chilli that’ll serve 3-4 people.

Serve with some rice cooked with saffron.

Categories: Chilli Tags: , , ,