When temperatures drop, I start craving warming and spiced dishes like this nourishing chilli. Serve to a crowd or enjoy the plentiful leftovers for lunch. This is a worthy winter staple.
Serves: 6–8
INGREDIENTS
4 garlic cloves
1 onion, finely diced
1 large red chilli, de-seeded and finely chopped
2 carrots, peeled and diced
1 stem celery, diced
2 capsicums, trimmed and cut into chunks
1 teaspoon fennel seeds
2 teaspoons ground cumin
½ teaspoon hot smoked paprika
½ teaspoon garam masala
¼ teaspoon ground cinnamon
3 x 400 gram tins of beans (I used a combination of black beans and kidney beans)
200 grams mushrooms, roughly chopped (I used swiss brown)
2 cups vegetable stock
2 x 400 gram tins chopped tomatoes
1 tablespoon apple cider vinegar
olive oil or coconut oil for sautéing
sea salt and ground black pepper
To serve: Avocado, coriander, cherry tomatoes and rice or tortilla chips (optional)
METHOD
Heat a generous glug of oil in a large soup pot over a medium heat. Add the garlic, onion, chilli, carrots and celery. Cook for 10 minutes, stirring often until the onion is tender and translucent. Add the capsicum, fennel seeds and spices. Cook for a further 3 minutes.
Add the beans, mushrooms, stock and tomatoes. Bring to a boil and then reduce to simmer for 60-70 minutes until thickened. Add the apple cider vinegar in the last 10 minutes of cooking.
Season to taste with sea salt and freshly ground black pepper.
Serve with avocado, coriander and cherry tomatoes. This will work well served with both rice or tortilla chips.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!