Vegetarian Three Beans Chilli

Are you a vegetarian? Or feeling in a “veggie” mood? Then this simple and tasty meal is a variation on my “Yummy Chunky Chilli” dish – minus the meat!

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Ingredients

Serves 4

2 tsps whole cumin seeds

1 tsp paprika

1/4 tsp chilli flakes

1 onion, peeled and roughly chopped

2 red peppers, washed, de-cored, de-seeded and sliced

1 tin of chopped tomatoes

500ml vegetable stock

1 tin of red kidney beans, drained and washed

1 tin of black eyed peas, drained and washed

1 tin of chick peas, drained and washed (or do your own “How to Rehydrate Dried Chick Peas”)

1/2 a butternut squash, peeled, de-seeded and chopped into small squares

Method

  • Put the cumin seeds in a large saucepan and toast for about 3-5 minutes on a low heat.

Dawn: You’ll know the cumin is toasted as the seeds begin to release their ‘woody’ aroma. Mmm…delicious!

  • Next, add the paprika and a splash of warm water to prevent the spices from sticking to the saucepan.
  • Add the onion and cook gently for about 5 minutes, adding extra warm water as required to stop the ingredients from sticking to the saucepan.
  • Add the sliced red peppers and chopped tomatoes.

Dawn: You can roast the red peppers before adding them and this will lend a mild roasted flavour to the dish. I’ve not done this on this occasion as I was short of time but it’s worth doing as it adds another dimension to the depth of flavours achieved in the cooking.

  • The vegetable stock and three types of beans are poured into the saucepan and mixed together.
  • Next add the cubed butternut squash and stir the ingredients together. On a medium heat, cook these until they have reached boiling point and then lower the heat, cover and allow to cook on a low and gentle heat for about 45-60 minutes until all the ingredients are tender.

Dawn: You’ll know the dish is cooked when the butternut squash becomes ‘mellow-looking’ – soft and mushy – around the edges and the stock is thick and gluey-looking in appearance and texture. It’ll look like a thickish soup with lots of textures to it when it’s cooked.

  • Serve in a warm bowl with either cooked rice – see my “How to Boil Rice” – or a green salad or simply a slice of tasty bread to lap up the juices when you’ve finished.

Dawn: Voila! A glistening nest of ruby red jewels and opulent orangey gems to feast your eyes – and bellies – upon! Enjoy!

For more easy to make and oh-so simple to follow recipes, then follow this blog at www.forfoodlovers.wordpress.com and over at Twitter @Love_Food_UK. The Cooking Whiz is also on Mumsnet and Facebook.

Yummy Chunky Chilli

Love Food! Food, Fun & Friends

DSCI0700

A family favourite if ever there was one! And makes great “ready meals” for pulling out of the freezer for when time is precious – and let’s face it, time is something we all need more of! Whether you’re looking for a nourishing mid-week meal for the family or making up batches of meals to freeze, this is a “must” try delicious dish you’ll cook time and time again.

There are variations of chilli amass and this version is my own concocted favourite, an experiment with a little extra here and there. Using succulent cubed beef and a few extra spices, this is a filling, hearty version of a firm favourite and very easy to make.

Andrew: So great for singles, couples and families to freeze for quick, instant and good food, What a great dish! So, how do we start?

Ingredients

Services 4 or 6 dependent upon the individual…

View original post 776 more words

Yummy Chunky Chilli

DSCI0700

A family favourite if ever there was one! And makes great “ready meals” for pulling out of the freezer for when time is precious – and let’s face it, time is something we all need more of! Whether you’re looking for a nourishing mid-week meal for the family or making up batches of meals to freeze, this is a “must” try delicious dish you’ll cook time and time again.

There are variations of chilli amass and this version is my own concocted favourite, an experiment with a little extra here and there. Using succulent cubed beef and a few extra spices, this is a filling, hearty version of a firm favourite and very easy to make.

Andrew: So great for singles, couples and families to freeze for quick, instant and good food, What a great dish! So, how do we start?

Ingredients

Services 4 or 6 dependent upon the individual portions served

1 tsp of cumin seeds

1 clove of garlic, peeled, chopped and crushed

1 tsp of paprika powder

¼ – ½ tsp of chilli flakes (dependent upon individual taste)

600g cubed beef (I tend to use the 500g size frozen cubed beef available in all good supermarkets and bulk the dish out with more vegetables, in this instance, cherry tomatoes would be good or more tinned tomatoes)

2 x 400g tins of tomatoes

1x 400g tin of red kidney beans (drained and washed)

3 red peppers (or mixed will be fine as well as using frozen mixed, chopped peppers)

250ml beef or vegetable stock

Allow 60g per person of brown dried rice or a rice of your preference

Serve with a mixed salad

Method

  • Using a large saucepan or frying pan (with a lid), roast the cumin seeds until the aroma is released. This will take 3 to 5 minutes.
  • Adding the cubed beef, brown the beef, allowing it to release its juices. You may wish to add 1 tsp of oil pre-browning the beef off but I prefer to cook without so offering a low fat option. If the beef starts to stick to the pan, then add 1 tsp or a little more of water to allow the beef to brown freely without sticking.
  • Now add the crushed garlic and paprika coating the beef all over.

Andrew: Do you add the chilli flakes now, too, Dawn?

Dawn: You may, if you wish, Andrew but I prefer to add later to allow the true flavours of the combined ingredients to be released first. Also, I’m not a great fan on food that’s too spicy so I like to add a tiny amount of the chilli flakes and keep tasting until I have a flavour I’m happy with.

Andrew: I love fresh chilli! Can I have use of those?

Dawn: You can use them if you like, but be careful with the SHU of the chilli otherwise you will blow your socks off!

Andrew: That’s the Scoville Heat Scale! Check it out online. A Scotch Bonnet has a powerful punch!

Dawn: Also be very careful. Wash your hands thoroughly afterwards. I have seen a lot of red eyes from people wiping their peepers with ‘chilli hands’!

Andrew: Yes! And our gentleman readers need to be very careful!

Dawn: Too much information, Andrew! Can I get on now?!?

  • With the beef covered in the spices, added the chopped red peppers and stir into the beef and spices mixture.
  • Now add the two tins of tomatoes and the stock, stirring into the beef mixture. I like to rinse out the empty tins with the stock so all the lovely, yummy mushiness of the tomatoes clinging to the insides of the tins is washed away, into the cooking dish.
  • Bring to the boil and then reduce the heat to allow the ingredients to simmer. Add the kidney beans. Cover and leave to cook on the hob until the beef is soft and succulent. Do pop back and give the dish a stir and you can towards the end of cooking, sample and add salt and pepper to season.

Andrew: Can I use dried kidney beans?

Dawn: You can, but you must boil them on a fast boil for ten minutes to eliminate any toxins, before cooking thoroughly.

Andrew: I remember that was one of Esther Rantzen’s great campaigns on That’s Life. They are so good for you aren’t they? Now, how long does it take to cook, Dawn?

Dawn: Well, I normally cook mine for about 1 hour and 45 minutes to 2 hours to ensure the meat is really tender like I like it to be.

  • About 10-25 minutes before the chilli is due to be ready, put your brown rice into a saucepan of boiling, salted water and cook as per the instructions. The cooking time may vary so follow the particular instructions you have.
  • At this stage, you can also add the chilli flakes to the chilli to allow the flavour to be soaked up into the mixture. Try adding a tiny amount and tasting until you’re happy with the strength and depth of flavours.
  • You’re now ready to serve the dish and I like to add a mixed a salad for a cool and refreshing contrast to the chilli.

Andrew: That’s delicious, and a really great ‘ready meal’ for the freezer and a quick, filling week night dinner.

Dawn: Yes, Andrew, it’s a an excellent meal to portion up and freeze for eating when you haven’t much time to cook.

Dawn and Andrew: Bon appetit! Or buon provecho as they say in Mexico!!!