Bean & Veggie Chilli


It has been a long winter. There are about 10 inches of snow outside and no sign of warmer weather on it’s way. There were clips on the news of cars almost buried in snow elsewhere in England so I guess we got off lightly. Still, tomorrows journey to work will be interesting.

What better way to beat off the winter blues than with a big, warming pot of chilli. This is only my second or third attempt at vegetarian chilli, and I have to say my most sucessful.

I also have to say that I am not a fan of raw celery but it takes on a new dimension when cooked. Give it a try!

1 tbsp Oil
3 Shallots
3 Garlic Cloves
1 tbsp Cumin Seeds
1 tsp Chilli Flakes
2 Carrots
1 Celery Stick
1 Yellow Pepper
1 tin Chopped Tomatoes
1/2 that tin Water
1/2 tsp Cayenne
1 tsp Oregano
2 tbsp Tomato Puree
1 tin Beans of choice (I used Aduki)
1 tbsp Dark Brown Sugar

Dry toast the cumin seeds until fragrant. Add the oil and saute the shallots and garlic until softened. Add in chopped celery, carrots and pepper, along with all seasonings. Saute for around 5 minutes before adding the tomatoes, tomato puree and water. Allow this to cook and reduce until veggies are tender. Add rinsed beans and brown sugar and heat through. Serve over rice or with tortilla chips.


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One thought on “Bean & Veggie Chilli

  1. Brittany March 25, 2013 at 10:04 pm Reply

    Nothing beats chili on a cold day! This looks delicious!

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