Autumn is in full swing! Hurrah! I’ve been so looking forward to this. I love everything about this season, the shorter days, the cosy evenings, woolly jumpers, wrapping up in scarves and gloves for countryside walks. I just adore the autumn and more so, I adore the food you can cook in the autumn. Summer food just doesn’t do it for me in the same way. I like hearty, warming, soul squeezing food and this vegetable chilli is all that and then some. Plus, all the children like it. Do you know how big a deal that is? It’s packed with veg and THEY ALL LIKE IT. Magic.
You can cook your Vegetable Chilli in a slow cooker, on the hob or in a pressure cooker. The only thing you’ll have to change is the amount of water you use in your Recipe. I’ll explain more in the method part of this post.
Ingredients (Feeds 4 adults/2 adults 3 children)
2 tins of peeled plum tomatoes.
1 large onion.
2 cloves of garlic, finely chopped.
1 tbsp Olive Oil or Vegetable Oil.
2 tbsp Tomato Puree.
1 tbsp Chilli Powder (or to taste, spice levels are a personal thing)
1 tbsp Ground Cumin.
2 Beef Stock Cubes.
Splash of Red Wine Vinegar.
Splash of Worcestershire sauce.
1 tin Red Kidney Bean.
1 tin White Kidney Beans (Canneloni beans) or other beans.
1 small Aubergine, chopped in to 3cm chunks.
1 Courgette, grated.
1/2 Pepper, finely chopped.
1 tsp white sugar if needed.
- Heat the oil in a large frying pan, add the onion and fry for a few minutes until soft. Then add in the finely chopped pepper and fry for a further 2-3 minutes. Pop in your chopped garlic and mix it through. Don’t let it burn! Mix your tomato puree through. (You can skip this part if you’re using a slow/pressure cooker and just throw the ingredients in without browning, or you can brown them in a pan and then pop them in your cooker of choice. It doesn’t make a huge difference to the end result).
- Pour in the two tins of tomatoes. You’ll have to break the tomatoes up using a spatula or wooden spoon, but I think using peeled plum tomatoes gives a sweeter flavour so it’s worth using them rather than chopped. If you’re using a slow cooker or pressure cooker then don’t add any extra water. If you’re cooking your chilli on a hob then fill one of your now empty cans with water and splosh it in. You can add more later if you need to. Bring to a simmer.
- Add in your courgette, aubergine and beans and make sure they’re mixed through. Crumble your stock cubes and sprinkle them in. Put in your cumin, chilli powder, Worcestershire sauce and red wine vinegar at this point too.
- If you’re cooking on the hob then let your chilli simmer for at least 20 minutes, but the longer you can leave it for the better. Add water if it’s looking too dry and give it an occasional mix through to make sure it’s not burning to the bottom of your pan. If it tastes a bit sharp then pop in a teaspoon of sugar. If you’re using a slow cooker then turn it on high for 4 hours or low for 6+. If you’re using a pressure cooker it will take about 14 minutes.
- Serve with rice or jacket potatoes, grated cheese and a dollop of sour cream if it takes your fancy. Enjoy!