About a year ago I found a Chilli Con Carne recipe which I really liked. It was simple and reliable and tasted amazing every time I made it. So I was a little bit wary of trying a veg chilli because I thought it just wouldn’t be as good. I really like experimenting with variations and substituting ingredients, but I never want the adjusted version to be a lesser thing than the original. It either needs to be suitably different, or improved. But this veg chilli was delicious and even my unyielding meat-lover brother approved and came back for seconds and thirds.

Veg Chilli

Serves 6

Ingredients

1 tbsp oil (coconut or olive oil)
1 onion, chopped
1 pepper, diced (I did half red, half yellow, to make it more colourful 🙂 )
3 cloves garlic, minced
1 tbsp chilli powder (adjust depending on how hot you want it)
1 tbsp cumin
2 tsp paprika
1 tsp cinnamon
2 tsp oregano
1 tbsp sugar
1 jar/bottle of canned tomatoes/passata (approx. 750g)
1 cup veg stock
1 can corn
1 can kidney beans, drained and rinsed
2 cans black beans, drained and rinsed

Method

1. Heat 1 tbsp oil in a large skillet and add the onion to the pan. Sauté for 5 min, then add the pepper and the garlic.
2. Add the spices, herbs, sugar and a shake of salt and pepper. Turn the heat down to low and stir until all the vegetables are covered in the spices. Cook for another 2 min.
3. Add the tomatoes, stock, corn and beans. Bring everything to a boil and then simmer for 10 min. Taste and season with more salt, pepper or chilli powder, if necessary.
Serve with rice/tortilla chips, sour cream/yoghurt, cheese or guacamole.

Notes/tips:
– Our favourite serving combination is tortilla chips, yoghurt and guacamole.
– You could also use different beans, like pinto beans, if you prefer.
– You could add some different veg like celery or carrot, if that’s what you have in.

Guacamole

Ingredients
1/2 red onion, finely chopped
5x cherry tomatoes, finely chopped (or half a small Roma tomato, finely chopped)
2 big avocados, cubed
1 tbsp apple cider vinegar
1 tbsp lemon juice
Shake of salt

Method
Finely chop the onion and tomatoes into a bowl. Add the avocado, salt, lemon juice and apple cider vinegar. Use a knife and fork to chop the avocado smaller and combine all the ingredients together.

Notes/tips:
– I like guacamole to be a bit chunkier in texture which is why I cut it into cubes and then just use a knife and fork to chop it a bit smaller, instead of pureeing it. If you prefer a smoother texture you could mash the avocado with a fork.