A chilli for when it’s chilly!

In winter, FOOD is definitely one of my favourite things about this nippy season, and is when I like to stay inside and get my “cooking groove” on!

I need to improve my savoury cooking, and I’m starting to batch-cook (for the first time ever!) in order to have enough meals in my freezer for work/life convenience.

My health has not been at it’s optimum lately, so I want to try and increase my nutrition intake in my dinners where possible, so I’m starting with a veggie chilli…

There are two vegetables I can’t eat – mushrooms and fennel – they make me gag and if on the off chance they become digested in my system, it is without a doubt I’m poorly afterwards. However, in all my veggie recipe research, these two evils keep cropping up, so I’m playing around with my own recipes using alternative vegetables and flavours to create hearty and warming dinners.

File 22-11-2015, 14 28 00

Who knew all this healthy goodness could make a dinner so warming and satisfying!

This recipe gives me about 4-5 portions – which means I can enjoy these meals with rice or quinoa with a dollop of guacamole, spaghetti (for a spicy bolognaise), jacket (sweet) potato or on its own with some Rivitas for a lighter option.

To create a “mince-like” appearance, I use my electric chopper to chop all of these vegetables whilst raw, but if you prefer a chunkier consistency then cut the vegetables in to small cubes by hand…

  • 2 x aubergines
  • 3 x carrots
  • 1 x leek
  • 4 x celery sticks
  • 1 x large onion
  • 3 x courgettes
  • 6 x tomatoes
  • 3 x fresh red chillis
  • 2 x red peppers
  • 1 x 5-6cm fresh ginger
  • 3 cloves of garlic

And here’s a very quick how to…

  • Heat a little oil in a large pan – I use either coconut or olive oil – and add all the above chopped ingredients and gently fry off for 5-10 minutes.
  • Add 2 x 400g of tinned tomatoes, 2 tsp of ground coriander, 2 tsp of ground cumin, 2 ½ tsp of paprika and 2 tsp of dried crushed chillis. Stir and cover with a lid and let simmer for 15-20 minutes stirring occasionally.
  • A few minutes before getting ready to serve, stir in a handful of finely chopped fresh coriander.

AND THAT IS IT!

Serve immediately and/or allow to cool thoroughly before batch freezing!

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Optional extra ideas include:

  • Add kidney beans – traditional for chilli but not everyone’s favourite.
  • Add chickpeas – filling and give extra texture
  • I don’t like Worcester sauce, but if you do, add 2 tablespoons for flavour.

Hope you enjoy!

XCamilla

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