I love cooking chilli – literally, some of my fondest memories are having this as a child. There were six of us in my family and it would be very rare if all of us were all at home, at the same time. My mum would make a pot of chilli, leave it on top of the oven and then we’d pop and get a bowl when we would come home and we would serve it with pasta, rice or – if no one was in to judge me, a giant bag of tortilla chips. We rarely had traditional Sunday dinners as kids, so this was always a staple in our house.
There’s something so warming about chilli – its comfort food at its finest and I love exploring different stories, ingredients and accompaniments to go with it. What other staple meal can you add coffee, dark chocolate or even bourbon and brings a whole new world of flavour to the dish! It’s so diverse that you can match use it for burritos, traditionally served with rice, top jacket potatoes with it or as my mum still makes – savoury pancakes filled with this gorgeous stuffing!
As with all type of chilli, you can leave this in the fridge for days and the flavours will only develop further into gorgeous deep and intense leftovers!
Now – I have had a few requests from people to do meat free – so.. I hereby declare that this meal is officially… VEGAN!
As mentioned in my previous posts, I’m by myself for the majority of this week, so I’ll be using this (cooked on Monday) to feed me for the four meals, which is an incredibly cost and time effective, bulk cooking technique for a quick and easy meal!
1 Big Glug of Oil
800g Chopped Tomatoes
800g Three Bean Salad in Water
400g of Sweetcorn
2 Celery Sticks
1 Large White Onion
1 Red Pepper
2 Tablespoons of Smoked Paprika
2 Tablespoons of Ground Cumin
Generous pinch of Sea Salt
Generous pinch of Black Pepper
1 ½ Tablespoons of Chilli Powder (I prefer mild, but if hot is for you – you do you)
3 Cloves of garlic minced
40 grams of Dark Chocolate
Dice the onion, peppers, celery and carrot, add to a pan of oil on a medium heat, stir for a minute then add minced garlic. Give a good stir until all fragrant and the onions are translucent.
Add the tomatoes, giving a stir, when its bubbling, add in the beans and their water, give this a mix until combined. Then add all spices and give, you guessed it, another mix!
Let this simmer for around 20 minutes, giving an occasional stir – about ten minutes before serving, add the roughly chopped dark chocolate and give a final stir. Let simmer until all combined and then add with your favourite accompaniments!
Pictured below, I added this on top of some crispy homemade wedges which was delicious! As mentioned previously, this is completely vegan (just check the dark chocolate you buy!)
Save the remainder in sealed tupperware, in the fridge this will last about 4 days, however if you freeze it – should be good for 2 – 3 months!
One of the easier, shorter recipes I’ve done, but hey – if it’s simple and delicious, whose complaining?!