Janey’s Venerable Vegan Chilli!

Hurrah, a guest post – thanks Jane! It is so refreshing to be able to share someone else’s cooking and writing styles. I met Jane at a toddler group that I used to go to when I lived in the UK. She is a supermum (although I’m sure she doesn’t always feel like it) who has set up her own business making incredibly impressive party cakes. You can see her fabulous cakes here. This isn’t a cake recipe – I expect that she didn’t want to share her trade secrets!

I really enjoyed testing this recipe. We used smoked paprika because we couldn’t get hold of liquid smoke. The observant amongst you will also note that we missed out the sweetcorn – we were convinced that there was some at the back of the cupboard, but alas there was none. This made a huge amount of chilli – we should have invited the neighbours! I am looking forward to having it again as a freezer meal on a lazy evening.

vegan chilli

I love this “chuck it al in” chilli in January, a veg packed antidote to the over indulgence of Christmas and mercifully quick to temper one’s exhaustion at the thought of what to serve for tea (the eternal dilemma haha)! Protein rich, store cupboard friendly and super yummy with either long grain or wholegrain rice with some home-made guacamole or for vegetarians sour cream with chopped chives/grated cheese. The liquid smoke, if you can get hold of it, adds a super special magic and really does take it to a new level! Lastly, kids actually like this….all three of mine and this is a minor miracle as they all have such different tastes (I have a Venn diagram under a fridge magnet lol).

Ingredients

  • 1 tbsp olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 1 red and 1 yellow pepper
  • 2 carrots, peeled and cut into batons
  • 1 broccoli head chopped into florets
  • 1-2 tbsp of chilli powder depending on your spice threshold!
  • 1 tsp of smoked paprika or a splash of liquid smoke
  • 1 tsp of ground cumin
  • 1 tsp of oregano
  • 1 tin of chick peas
  • 1 tin of kidney beans
  • 1 tin of tomatoes (add a little veg stock if required)
  • 1 tin of sweetcorn
  • 1 tsp sugar (I would start with half a teaspoon and then add more to taste)

Method

I used a large, shallow pan with a lid.

1)  Saute the onion and garlic on a medium heat in the olive oil until starting to soften.

2)  Lower the heat and add the carrots and broccoli, plus the peppers, stir frying until they soften a little.

4)  Add the chilli powder, smoked paprika/liquid smoke, cumin and oregano and stir until the veg are thoroughly coated.

5)  Add the tomatoes and chick peas, as well the kidney beans and sweetcorn. Add the sugar and stir through.

6)  Simmer away on a low heat until the veg are cooked through but still a little al-dente and the liquid in the tomato base sauce has thickened (if it is still a little watery add some diluted cornflour to thicken at the last minute or add more liquid if vice versa…either another tin of toms or veg stock).

Serve as suggested above and enjoy!

vegan chilli

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