Smoky Vegetarian Chili

 smoky vegetarian chili Although this is a simple meal with basic ingredients it has loads of flavour and is a great tasty meal on these cold, wintry nights.   Vary the vegetables to those you like or have to hand.
Smoky Vegetarian Chili
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  1. 1 onion - chopped
  2. 1 stick of celery - chopped
  3. 1 red pepper - chopped
  4. 1 clove of garlic - - crushed
  5. 1-2 teasps. smoked chipotle paste
  6. 1 teasp. hot chili powder
  7. Half teasp. cumin powder
  8. 1 tin toms - chopped
  9. Handful of mushrooms - chopped
  10. 1 tin rosecrea beans - drained and rinsed
  11. Half tin sweetcorn
  12. 150 mls. red wine or water
  13. 1 teasp. herbs - I used oregano and basil
  14. Balsamic vinegar to taste
  15. Lime juice
  1. In a large saute pan heat 1 tablespoon olive oil.
  2. Gently saute the onion and celery for 10 minutes.
  3. Add the pepper and garlic and continue to cook for 5 minutes.
  4. Add the chili powder, cumin and chipotle paste and cook for 2 minutes.
  5. Add the tinned tomatoes, chopped mushrooms, 100 mls water, 150 mls. red wine (or water) and the herbs and bring to the boil then simmer gently for 30 minutes.
  6. Add the beans and sweetcorn and simmer for a further 10 minutes or until the consistency is fairly thick or how you like it.
  7. Check the seasoning and add balsamic and lime juice to taste.
  1. * Serve with rice and/or garlic bread, grated cheese and soured cream.
  2. ** I've substituted ingredients in this dish with sweet potato, carrot and butternut squash.
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