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Vegetarian Chilli

 In Vegetarian

Vegetarian Chilli

Yet again, I post another fabulous comfort food recipe. But this time it’s got a bit of a twist. Usually Chili, as the American’s call it, consists of Beef Mince, Garlic, Onions, Cumin, tomatoes and beans, hence the name Chili Con Carne. Although this is quite a favorite in our house, I decided to go vegetarian with it. It was quite a task for me to figure out How I was going to bulk up this dish without meat. But it came very naturally and I substituted the meat with mostly Courgettes and Mushrooms. I was very nervous about my family eating this as they are very wary when I don’t add meat to stews etc. but my dad didn’t even notice there was no meat in it. Isn’t that awesome? All the spices added warmth, the beans added body and all in all, it was a really delicious meal. Serve it with loads of accompaniments, like Guacamole, Salsa, Cheese and Sour Cream. Perfect for Meatless Monday’s!

Avo's Tomatoes Cheese

Serves 6-8

4 Celery Sticks, Finely Chopped
4 Large Carrots, Peeled and Finely Chopped
2 Large onions, Finely Chopped
5 Garlic Cloves, Crushed
500g Courgettes, Diced
500g Mushrooms, Diced
2 tins, Chopped Tomatoes
2 tins, Drained Kidney Beans
1 Large Chilli, Finely Chopped (Remove the seeds if you don’t want it too hot)
2tsp Ground Cumin
1/2 tsp Ground Cinnamon
2 tsp Ground Coriander
1 tsp Paprika
Pinch of Ground Cloves
Pinch of Ground Nutmeg
2tsp Sugar
Salt & Black pepper to taste.

In a large pot, fry the onions, garlic, celery & carrots in some oil until softened and golden. Add the Courgettes and mushrooms and allow to fry for another 5 minutes. Add the Tomatoes, Beans and all the spices. Add half a tin water (I use the tomato/bean tin) Allow to cook for 10 minutes until the vegetables are cooked and the sauce is thickened slightly.

Serve warm with Guacamole, Sour Cream, Cheese, Warmed Tortillas and Tomato salsa.                

lemons Sour Cream Tortillas

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 2 comments
  • Carla @ Yorkshire Pantry

    This is a lovely recipe for vegetarian chilli, maybe it is because you put it together by instinct. The beans not only give it bulk they also seem to suck up and hold the flavour. LOvely….

  • Marisa

    Now I know what my supper is going to be! Thanks for sharing your hearty vegetarian version.

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