Trying out different recipes is a time-consuming task; I should know, I attempt a new one nearly every week in the name of journalism. On this week’s agenda was an “easy vegetarian chilli”, which features on BBC Good Food. Taking around 55 minutes from start to finish (minus the time it takes to chop up the vegetables), it was delicious, but would I add it to my go-to recipe list?
While the flavour reminded me of one popular and delicious Mexican dish, especially when served alongside rice and sour cream, it made me crave the original. Even though the dish was intended to be a vegetarian chilli, it turned out more like a wet Mexican burrito bowl.
In hindsight, more time cooking on the stove could have thickened the sauce. I would make it again because it did taste good, but then again, perhaps I’d be better off creating a true Mexican burrito from the start.
Easy vegetarian chilli
Ingredients
- Two tbsp vegetable oil
- Two carrots, finely chopped
- Two celery sticks, finely chopped
- Two onions, finely chopped
- Two tsp dried mixed herbs
- Two garlic cloves, crushed or finely grated
- One red pepper, sliced
- One green pepper, sliced
- Two to three tsp chilli powder
- Two tsp sweet smoked paprika
- Two tbsp tomato purée
- 400g can red kidney beans, drained
- 400g can black beans, drained
- Two x 400g cans chopped tomatoes
- 400ml vegetable stock
- Cooked rice
- Grated cheddar and soured cream, to serve
Method
Heat the oil in a large saucepan or casserole dish over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10 minutes.
Stir in the garlic and peppers; cook for five minutes, then sprinkle in the chilli powder and paprika.
Turn the heat up to medium and cook the spices for one minute, until aromatic, then add in the tomato purée, the beans, canned tomatoes, and stock.
Bring to the boil, then reduce to a simmer and cook for about 35 minutes. Serve with rice, cheddar cheese and sour cream. An additional topping can include jalapeños.