Ahhh Autumn. The colour of the landscape starts to change as the leaves get ready to fall. The duration of daylight becomes noticeably shorter and the temperature cools considerably. And, in the kitchen I start to look for more comforting warm and satisfying meals.
One of our favourites for the cooler weather is Vegetarian Chilli.
It might look like a mighty long list of ingredients but this chilli is really 14 minutes of prep and you can sit back and relax while waiting for the magic to happen and the flavours to develop in the pot.
I’ve served this on it’s own (it is a complete meal!) or with steamed vegetables, or as a filler for tacos and nachos, or in a bowl with brown rice and avocado….. once you master this chilli there is no going back.
1 tbs coconut oil
1 large onion, finely diced
2 large carrots finely diced
2 celery sticks finely diced
1 thumb sized piece fresh ginger
3 garlic cloves
1 red chilli (optional)
1 tbs ground coriander
1 tbs ground cumin
1 tsp chilli powder (optional)
1 tsp smoked paprika
250g quinoa rinsed
250g brown lentils rinsed
2 tins diced tomatoes
1L vegetable stock
1 tin kidney beans
1. Melt the coconut oil in a large casserole over a medium-high heat. Add the onion, carrot, celery and ginger for 4–5 minutes until just tender. Stir in the garlic, red chilli, coriander and cumin seeds, chilli powder and paprika and fry for a further 2–3 minutes.
2. Add the quinoa, lentils, plum tomatoes and vegetable stock and bring to the boil. Reduce the heat, season with salt and pepper and simmer gently for 45 minutes, or until the grains are tender and cooked through. Keep adding liquid if required until the grains are tender.
3. Add the kidney beans and cook for a further 5 minutes. Taste and adjust the seasoning and cover with a lid until ready to serve.
5. Serve the chilli in bowls, topped with avocado slices, corn and lime wedges. Or, if the kids prefer serve in taco’s with greens and sour cream.