I don’t think that this recipe needs much introduction. I love chilli, whether meat or vegetable chilli, and I usually make it up as I go along; this is the first time that I have put enough thought into it to be able to write it down.
- 1 Onion
- 1 teaspoon chilli flakes
- 1 clove Garlic
- 1 red Bell Pepper
- 1 green Bell Pepper
- 1 tin Chickpeas
- 1 tin Kidney-beans
- 1 tin Tomatoes
- a good squirt of Tomato Puree
- a square of dark chocolate
- 1/2 teaspoon chilli salt (or, substitute in normal salt or vegetable stock and add more chilli to taste)
Fry the onion, garlic, chilli and a couple of grinds of black pepper in some oil for a couple of minutes. Add the pepper and fry for another couple of minutes.
Add the chickpeas, kidney beans, tinned tomatoes, tomato puree and chocolate. Mix well, turn down the heat and cover with a lid.
Cook for about 20 minutes stirring occasionally. If it starts to look a bit dry add a splash of hot water from the kettle.
Taste, add the chilli salt until it suits your taste.
Serve with wraps and/ or rice, avacado, creme fraiche and cheese.
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