Chilli Non Carne

Clea Grady

A faithful crowd pleaser and a one-pot wonder. Great in a big bowl on its own, in a burrito or wrap, with rice, or with a big old plate of nachos. You just can’t go wrong!

Serves 4, or 2 with leftovers

This is a meal that you will make again and again, so use my ingredients as a guide and experiment with what you like best. I also like it hot, so go easy on the cayenne, paprika and hot sauce if you’re not a fan. You can choose whatever beans you like, but I recommend 3 x tins whatever combination you choose. This is a hearty meal, and one that tastes better the next day. Great on toast for lunch!

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Ingredients

Olive Oil
1 x large onion (white or red)
3 x cloves of garlic
Teaspoon of cumin powder
Teaspoon of coriander
Good splash of soy sauce
Good squirt of tomato puree
2 x carrots
2 x celery stalks
Half a teaspoon (or more if you like spice) of cayenne pepper
Half a teaspoon of smoked paprika
Good splash of your favourite hot sauce (optional)
1 x tin chickpeas
1 x tin kidney beans
1 x tin cannellini beans
2 x tins of chopped tomatoes
Salt and pepper to taste

A faithful crowd pleaser and a one-pot wonder. Great in a big bowl on its own, in a burrito or wrap, with rice, or with a big old plate of nachos. You just can’t go wrong!

Serves 4, or 2 with leftovers

Preparation

Serves 4, or 2 with leftovers

Method

Put a good splash of olive oil in a pot and get it on a low/medium heat
Chop up your onion and toss in the pot
Chop up your garlic and throw in after a couple of minutes
Add your cumin, coriander, paprika and cayenne and mix well
Add your soy sauce and tomato puree and mix
Chop up your carrots and put them in (I typically slice them down the middle, down the middle again, and then across into little chunks)
Then goes your celery, chopped, but not too fine (the carrot and celery add texture and a bit of crunch)
Open your tins of beans, pour into a colander and rinse well in cold water
Add all the beans to the pot and mix well
Add the 2 x tins of tomatoes and mix again
Salt and pepper to taste and then leave simmering away for a good 30 minutes
Taste before serving – if it tastes great then you’re ready!

If you make in advance, leave simmering for 30 minutes or so, stirring occasionally, and then let it sit covered for a few hours. Heat up again before serving. These flavours love getting to know each other, so a little time is never a bad thing.

Enjoy!