Veggie Chilli

Description

A hearty and flavorful vegetarian chilli that can feed a large group. This recipe makes a substantial amount of food.

Ingredients

• 1 large red bell pepper, chopped
• 2 medium sized carrots, chopped
• Celery, chopped
• 1 onion, chopped
• 3 tablespoons paprika
• 2 tablespoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 tins of chopped tomatoes
• 3 tins of different pulses (e.g., black beans, red beans, yellow beans)
• 1 bay leaf
• Garlic
• Chili powder (about 1 teaspoon, use cautiously)
• Oil for cooking
• Optional: Stock pot

Equipment Needed

• One of the biggest pans you have
• Knife for chopping vegetables
• Wooden spoon or spatula for stirring
• Stick blender (ideally)

Preparation Time

• Prep: 20-30 minutes
• Cook: 30 minutes (minimum, can cook longer)
• Total: 50-60 minutes (minimum)

Servings

Enough for a five aside football team of hungry people (5-8 people)

Instructions

0. Chop up the ingredients.
1. Heat oil in a large pan.
2. Add chopped onion, bell pepper, carrot, celery, and 1/4 teaspoon of salt. Sauté for 7-10 minutes until vegetables are softened.
3. Add minced garlic, chili powder, paprika, cumin, and oregano. Cook for about 1 minute, stirring constantly.
4. Add the chopped tomatoes and all three tins of pulses (including their liquid). Do not drain the beans.
5. Add the bay leaf.
6. Optional: Add a stock pot for extra flavor and starch.
7. Bring to a simmer and cook for at least 30 minutes, stirring occasionally to prevent sticking.
8. After cooking, remove from heat and use a stick blender to blend some proportion of the chilli to your desired consistency.
9. Taste and adjust seasoning if needed. You may want to add a little vinegar or salt.

Notes

• This recipe makes a large amount of food, suitable for feeding a big group.
• Be cautious with the chili powder - this dish isn't improved by being too spicy.
• You can't overdo it on the cumin - feel free to add more if desired.
• The cooking time is flexible - you can cook it for longer than 30 minutes if needed.
• If you need to leave it for a couple of hours before eating, that's fine.
• The consistency can be adjusted to your preference - blend more for a smoother chilli, or less for a chunkier texture.
• Serve with rice or jacket potatoes or nachos, avocado and salsa. Probably have sour cream too.