Wednesday, 22 February 2017

Veggie Rainbow Chilli - Recipe

 Vegetarian Chilli


A big pot of warming chilli is one of my favourite dishes to cook up. It's so easy to pack full of goodness, and it's perfect for making in batches to freeze and save.

Homemade vegetable chilli couldn't be easier - essentially you just stir it all up in a pan, get it nice and piping hot before ladling into a bowl ready to enjoy!

And there are so many ways to enjoy this - spooned over a baked potato, accompanied by steaming rice, wrapped in a tortilla... (It's equally good just on its own for a lighter meal!)

Crammed with vegetables in all different colours, it's an excellent way of getting in a good dose of your daily nutrients - plus colourful food is always tastier, right?!

I'm not really much of a meal planner. I'll prep some lunches through the week to save time, but I tend to be more spontaneous about dinner. I try to keep the kitchen stocked with plenty of fresh vegetables, tins of beans and chopped tomatoes - all great ingredients for just throwing together. So feel free to use this recipe as a rough guide and chop and change it to suit what  you have to hand.

Depending on portion size, I'd estimate this to make two large portions or four smaller ones - but you can always freeze any leftovers!

Bowl of vegetable chilli


Veggie Rainbow Chilli Recipe

Vegetable ingredients

Ingredients:

1 sweet potato, diced
1 courgette, diced
1 carrot, grated
1 sweet pepper, chopped
1 onion (red or brown) finely chopped
1 clove garlic crushed or finely chopped
400g tin of chopped tomatoes
400g tin of kidney beans
2tbsp olive oil
1 sachet chilli mixture (for easiness. You can of course make your own with a mix of spices!)

Method:

1. Preheat oven to 180°c and line a baking tray with tin-foil.
2. Peel and chop the sweet potato into small cubes, arrange on the baking tray, drizzle with 1tbsp of oil and put in the oven for 15-20 minutes.
3. Heat the remaining oil in a large pan over a medium heat, then add the onion and garlic. Cook until softened, then add the chopped peppers.
4. Pour the chilli mixture into the pan, then add the chopped tomatoes, kidney beans, courgettes, grated carrot and the baked sweet potato. Stir everything together, then simmer for 10 to 15 minutes until cooked through before serving!

Homemade chilli

Rainbow chilli

Saucepan of chilli


And that's all you have to do. Let me know if you try this out and what your top tips are for cooking chilli. 

Save for later!

Rainbow Chilli Recipe on Ginevrella

Jennifer
xXx


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7 comments

  1. Ooh this sounds so good! I'd definitely love it with lots of bread, haha.

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    Replies
    1. Yes, it would taste great with plenty of nice bread!

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  2. This looks yum! My usual veggie chilli is made with onions, peppers and lots of different beans (plus the sauce is my no-mate sauce - lots of celery, carrot and beetroot!). I occasionally add in squash or sweet potato too!

    My favourite way to serve it is on a bed of lots of lettuce, with cheese and soured cream - and a few cheeky tortilla crisps!

    NINEGRANDSTUDENT: A Lifestyle Blog

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    Replies
    1. You're so creative when it comes to having to avoid tomatoes! I've never thought of doing chilli over a bed of lettuce leaves, I really like that idea though! And yes, plenty of soured cream and some tortilla chips definitely finish it off :D

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  3. I LOVE a good veggie chilli in the winter! x

    www.rhymeandribbons.com

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  4. I love a good veggie chilli recipe, this one looks and sounds delicious! I'll definitely be trying it out soon :) xx

    Toasty

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  5. I loveeee a good veggie chilli, especially with a bit of quorn mince :)

    Sophie x

    ReplyDelete

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