This recipe is a real essential for your books.
A tasty veggie chilli whipped up by Flora and Vino, it’s the perfect way to use any leftover ingredients in your kitchen - those veggies at the back of your fridge, the cans of beans hiding in your cupboard, the half-finished salsa...
We’ve listed a few staple ingredients that make the perfect base for this dish, but you should use this as a chance to get creative. Just add any veggies you have lying around - as long as you have around 4 cups in total.
It’ll stop you from throwing any leftovers, and you can enjoy a tasty, seasonal meal at the same time. Everyone’s a winner!
Servings: 4 people
Prep time: 1 hour
300ml vegetable broth
1/2 onion, chopped
Pinch of salt
1 tbsp chilli powder
1 tsp cumin
Pinch of chipotle powder
Pinch of cinnamon
1 can chopped tomatoes
1 red bell pepper, chopped
3 carrots, peeled & chopped
2 celery stalks, chopped
2 cans of beans (any you like - kidney beans, black beans, pinto beans…)
Take 60ml of the vegetable broth and heat it in a large pot over a medium heat.
Add the onion and salt, stir and cook for around 5 minutes, until softening.
Add the spices and stir well.
Add the chopped tomatoes, the salsa, the remaining vegetable stock, and all your chopped veggies.
Stir well, then bring to the boil. Lower the heat to medium until it is simmering.
Add the beans, cover the pan and cook for 25 to 30 minutes, until the veg is tender and the chilli has reached your preferred consistency - feel free to add more broth if you need to.
Serve hot. We recommend topping it with coriander, spring onion, red onion and some squeezes of lime juice.
To store: Once this chilli has cooled, put it in an airtight container and store in the fridge for up to 3 days.