Vegetable and Chickpea Chilli

This is the third recipe in my Basic Kitchen series. It isn’t the first vegetable chilli I have put on the blog, nor the most complex or inspired; however, it was cheap and warming and the rice was delicious. Chilli recipes can be very varied, if you fancy having a nosy at the rather different veggie chilli’s I have written up previously the links are below.

This would have been a quick meal, but I had to cook the chilli, put it to one side and then cook the rice. Chilli is always better the next day, so if I had been feeling organised (which I wasn’t) I would have made it the day before and then just had to cook rice for supper.

Vegetable Chilli

Ingredients

  • one onion
  • a small carrot
  • a couple of sticks of celery
  • 1/2 teaspoon of chilli flakes (you can add more to taste later if required)
  • black pepper
  • half a tin of tinned tomatoes
  • a tin of chickpeas
  • a stock cube
  • rice

Method

Finely chop the onion, garlic, carrot and celery sticks. Fry in a little oil and a few grinds of black pepper.

When the onions are starting to look translucent add the tinned tomatoes. Crumble the stock cube into a mug and pour over about a half a mug of boiling water, stir and add this to the pan along with the chilli flakes. Put the lid on and let it simmer over a low heat.

After about 10 minutes taste and season if needed. At this stage I removed the vegetable chilli from the pan and put it in a bowl covered with a plate to keep it warm and washed up the pan ready to cook the rice (for those of you who have not seen my recent posts, I have pared down my kitchen to an extreme extent).

Cooking the rice. A number of people have told me that they find it difficult to cook rice; I am lucky to have spent a lot of time when I was at university with friends from Singapore and Hong Kong who gave me some good pointers.

I tend to bulk-buy rice from the international section of the supermarket – either Thai Jasmine rice or Basmati rice. It is cheaper and, I think, tastier to bulk-buy international brands of rice but it is often less processed and therefore needs more rinsing.

Approximately 1/3 cup is a good portion size. Put the rice in a pan, cover with cold water and then give it a swill around; the water will turn cloudy with the starch, pour the water off and rinse again. I find that cheaper rice needs to be rinsed a few times. After rinsing I cover the rice with sufficient cold water that when I put my index finger on top of the rice the water comes to my first knuckle. Add a pinch of salt and less than a teaspoon of oil (I like to use coconut oil for this but it isn’t currently in my store-cupboard) and cook over a low/medium heat until all the water is absorbed at which point it will be done. It is difficult to say how long it takes because it depends on the volume being cooked.

Serve with the chilli and a little cheese if you fancy it.

I cooked extra rice for this meal so that there was enough for a leftovers lunch and a meal of fried rice.

Costs

  • one onion = £0.09
  • a small carrot = £0.04
  • a couple of sticks of celery = £0.08
  • 1/2 teaspoon of chilli flakes (you can add more to taste later if required) – £0.01
  • black pepper
  • half a tin of tinned tomatoes – the cost of this was accounted for yesterday.
  • a stock cube = £0.04
  • rice – six portions = £0.40
  • tin of chickpeas = £0.35

Total = £1.01

No extra utensils this time!

Slow Cooker Bean Chilli

As usual, I am starting the year cooking in a very frugal fashion. My aim is to get to the back of my cupboards and to the bottom of my freezer by the end of the month and to have spent very little on food.

Today I was very organised; I cooked my dinner in the slow cooker, using beans that I had soaked overnight, before I left for work. Those of you who have experienced my severe aversion to mornings will be very impressed!

This is very different from the way that I would usually make chilli; because I am in serious fridge-emptying mode I used the remains of a jar of spicy tomato salsa dip and finished off a bottle of peri peri sauce for the base.

The chilli was incredibly cheap to make. However, I did spend money in the co-op on some (very unseasonal) salad, wraps and soured cream (which was in the reduced section). Steve is very good at making Tortillas, I will ask him to share the recipe with you sometime.

There was enough the next day to make enchiladas – yum.

Slow Cooker Bean Chilli

Ingredients

  • Slow cooker bean chilliTwo cups Black-eyed Beans – soaked overnight
  • One cup of Kidney Beans – soaked overnight
  • One cup of Puy Lentils
  • 1/2 pot Tomato Salsa
  • approx 3rd bottle Peri Peri Sauce
  • 1 teaspoon Chilli & Lime Flakes (you can use chilli flakes without lime – I happened to already have this and am in using-up mode)
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Vegetable Stock powder
  • an Onion, finely chopped
  • a few cloves of Garlic, chopped
  • Water, enough to cover the beans

Method

Soak the beans the night before. Drain before using.

Put all of the ingredients into the slow cooker on it’s lowest setting. Leave to cook for at least eight hours.

Serve with wraps or rice.

For the enchiladas – put a large spoonful of the Bean Chilli into the centre of a wrap, fold two ends inwards and then roll up. Place in an oven proof dish. When you have got as many wraps as you want into the dish put sour cream on top (I didn’t measure it out, I just used the remains of the pot from the previous day) and cover with grated cheese. Bake in the oven at 180oC for approximately half an hour.

Slow Cooker Bean Chilli

enchiladas

Vegetable Chilli

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.wp-1459028741249.jpeg

Ingredients

  • 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)

Method

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.