Hearty Vegetarian Chilli

Name: How to cook Hearty Vegetarian Chilli - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Hearty Vegetarian Chilli

When I have lots of veg in the fridge that needs using up one of the things that I like to make is a lovely hearty veggie chilli. Here I've listed the veg that I used, however you can use up whatever you need to use as it can be very easily adapted, the only real exception is the onion, which gives a good flavour. This chilli is super low in calories but packed full of goodness and flavour. If cooking for infants too, simply add the chilli powder/fresh chilli at the end of cooking instead, after you've served up their portion.

Ingredient

Food ration :

3-4 servings

Cooking time :

2 hours 30 mins

200 g

vegetarian mince meat alternative,

1 tin

chopped tomatoes, (400g),

orange or red bell pepper, chopped finely, seeds removed,

large carrot, chopped very finely,

courgette, chopped finely,

salad tomatoes, chopped,

1/2

an onion, chopped finely,

medium hot fresh red chilli, seeds removed, chopped finely,

1 tbsp

tomato pureé paste,

2 cloves

garlic, crushed,

1 tbsp

cocoa powder,

1 tsp

hot chilli powder, or to taste,

level tsp ground cumin,

1 tsp

ground cinnamon,

heaped tsp smoked paprika,

1/2 tbsp

vinegar,

vegetable stock cube,

400 ml

water,

1 tbsp

cornflour, mixed into 3 tbsp cold water,

dollop of quark or soured cream,

Cooking instructions

* Step 1

Heat up a large saucepan over a medium heat and add in a bit of oil to fry the onions. Add the onions and also the vinegar. Fry gently until they begin to soften. Add in the mince meat alternative and the tomato pureé paste, season well with salt and pepper. Stir to get it coated in the oil and fry for around two minutes.

* Step 2

Add in the water and the vegetable stock by crumbling it in. Stir gently then turn down the heat and bring to a simmer. Add in the cocoa powder, stir through until dissolved and the sauce turns a dark rich brown colour.

* Step 3

Add in the dried spices next, so the cumin, cinnamon, chilli powder and smoked paprika. I find it best to add in a bit of chilli powder first, taste it, then add more accordingly to your own personal preference. I like mine pretty hot so add 1tsp!

* Step 4

Stir the spices through and then add in the chopped carrots. Place a lid over and simmer for 15-20 minutes. Once that time has elapsed, add in the tomatoes, courgette and pepper. Stir really well to get everything incorporated well then return to a simmer with a lid on. Simmer low and slow for 1 hour 30 to 2 hours. Cooking the chilli nice and slowly gives the sauce more depth of flavour.

* Step 5

At the end of cooking, dilute the cornflour with a tiny bit of cold water then pour it in and stir through to thicken up the sauce. Add in fresh chilli at the end to taste. Simmer for a few more minutes so the fresh chilli infuses with the sauce then remove from the heat. Season with more salt and pepper to taste.