Chilli is one of those meals that everyone loves! It comforts you in times of need and is hearty and filling on cold winter nights. This chilli can be made in different ways – it’s vegan here, but you can easily add meat or dairy too. I love this meal because I can make a big pot for 6 people and freeze it in portions for the (occasional…) days when I’m just too lazy to cook, but still want a healthy, filling, flavoursome and protein-rich meal! Change the recipe around as much as you want, but be careful with the chili powder – I made mine pretty spicy!!
– 2 tbsp. olive oil
– 3 medium sized onions
– 3 medium sized carrots
– 4 celery stalks
– 2 garlic cloves
– 2x 200g tins of chopped tomatoes (400g)
– 2x 200g tins of red kidney beans (400g)
– 1 tin of sweetcorn (325g)
– 1 tin of cannellini beans (200g)
– 2 tbsp. of chilli powder
– 1 cup of chopped coriander (save extra for topping)
– salt & pepper
If you like to use meat in the recipe, use around 300g of minced beef instead of the cannellini beans.
Chop all your veggies (as big or small as you like) – onions, carrots, celery and garlic.
Heat the olive oil in a large saucepan over a medium high heat. Add the chopped onions, carrot and celery; cook for about 8 minutes, stirring frequently, until the carrots begin to soften.
Add the garlic and cook for 2 more minutes.
Add the tomatoes, beans, corn, chili powder, coriander and a good pinch of salt.
Stir well and simmer on a low heat, stirring occasionally.
The chilli will thicken and be ready in 40 minutes, but if you have time to allow it to cook longer, the flavours will be even better.
Serve in bowls and garnish with extra coriander leaves and a side of tortillas if you wish!
If you freeze it, store it in a freezer safe Tupperware container and simply reheat in a pot on the stove or over medium heat.