Monday, 5 October 2015

Jamie Oliver's Chilli con Veggie

We possibly had our last BBQ of the year yesterday, with 13 family members to celebrate Sprout's 10th birthday.  So today, with the arrival of rain, we are having a big veggie chilli to compensate for all the meat we consumed yesterday.

The recipe is courtesy of Jamie Oliver's website, and Kerryann's Chilli con Veggie.  Do note, the recipe is for 10!  I made halved the ingredients and still have a massive chilli for our family of five.  I also only added 1 teaspoon of smoked paprika and even this might have to much of a poke to it for my generally foodie kids.

Serves 5 (Halved from the original recipe which serves 10)
1 large onion
1 large carrot
1 large stick of celery
1 large clove of garlic
1 small leek
Half a fresh red chilli
1 tbsp olive oil 
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika (I only used 1 level tsp)
½ tsp ground cinnamon
1 tbsp dried oregano
Nutmeg
2 tbsp tomato purée
125g dried green lentils
125g dried red lentils
1 tin red kidney beans, drained and rinsed
1 tin tin of black beans, drained and rinsed 
1 tin chopped tomatoes
500ml vegetable stock 

I chopped all my vegetables in a mini food processor, frying the chopped onion and garlic first in the olive oil, and then adding the chopped carrot, celery and chilli.  Fry this for about 5 minutes or until the onion starts to look translucent.  Stir in the spices and herbs and then the tomato paste and fry for another minute or so.  Add the beans, tomatoes, stock and lentils.  Bring to the boil then leave to simmer gently for about 30-45 minutes, stirring from time to time, and adding more liquid if it starts to get too thick.  It is ready when the lentils are tender.  Season and serve over rice or baked potato with a dollop of soured cream or greek yoghurt.

7pm - Kids have had their tea and wolfed it down.  A success.

Instagram: sunhillmakesbakes 

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