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Melissa Etheridge ~ Resist
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The Gossip ~ Live and Let Love
Vegetable Chilli is right up there with Vegetable Lasagne in my 'love or loath' list. It seems to be everyone's go to recipe for invading vegans coming to their homes. lol. Which is great if it's a 'good' Chilli or Lasagne but if it's not...it's a culinary nightmare. I like my vegetable chilli to be packed with vegetables..not just onion and carrot. I like my chilli to have a selection of beans..not just kidney. I like my chilli to have a rich spicy sauce and not a flavourless watery liquid. And maybe I am being a little hard on this matter but I've had more then my fair share of watery, flavourless vegetable chilli's. If eating out I tend to steer clear of the veggie chilli or lasagne on offer. And if they are the only things on a menu..I have been known to have a liquid lunch instead..lol.
I found this recipe whilst visiting FatFreeVegan.com and it claimed to be from The Best Slow Cooker Cookbook Ever by Natalie Haughton. Now it wasn't clear if Natalie is the author or Natalie was the person who posted it there...Anyway...that is where I found it and I'm very happy I did.
It is a rare treat for me this weekend as I get to have sweetcorn in my chilli...My Love would leave the house if I served up sweetcorn...lol...or rice pudding...or pineapple! Hmm suddenly getting a craving for Pineapple Rice Pudding! lol Stupid resting...lol
The photo's for this posting and the Greek Big Beans are maybe not my best but they are served on my two new bargain crocks. I have been coveting these Denby bowls for years but at £7.50 a bowl, they were way out of my price range. Then during a recent supermarket visit there were two 'Mushroom colour' bowls sat alone on a shelf, marked up at £1.50 each. So we took it as a sign and put them in our trolley..very quickly. lol.
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| A good Vegetable Chilli |
(Recipe from The Best Slow Cooker Cookbook)
2 medium courgettes, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 packet of green beans, sliced into 1/2 inch pieces
3 carrots, peeled and sliced into half moons
3 celery ribs, chopped
2 medium onions, chopped
1 14oz tin of borlotti/pinto beans, rinsed and drained
1 14oz tin of chickpeas, rinsed and drained
1 sm tin of sweetcorn, rinsed and drained
2 14oz chopped tomatoes
2 tsp hot chilli powder
2 tsp ground cumin
1/3 cup tomato paste
salt and pepper to taste
1 birds eye chilli with seeds, minced (optional)
In a large slow cooker add all the ingredients and stir throughly to combine. Cover and cook on LOW for 8 hours or until the vegetables are tender. Re-season to taste.
Makes 6 servings...when served over brown rice. Or if the chilli is looking a little too liquid I throw in some couscous or bulgar wheat 30 minute before serving...
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| Not a great shot but I tried lol And you do get to see the bowl a little more..picture a mushroom coloured outer bowl. |
~R~
