Recipe Details

Vegetarian chili

Summary

You can pretty much add whatever you like to this recipe. Go on, have a look in your fridge and then decide. If you've seen my recipes before you'll realise there's no science - just good, honest ingredients and lots of enthusiasm.

Ingredients

• Some or all of these:
• Carrots
• Onions
• Courgettes
• Aubergines
• Tinned tomatoes
• Garlic
• Chili peppers
• Kidney beans (or similar pulse)
• Rice
• For the sauce:
• Chili powder
• Paprika
• Ground cumin
• Ground coriander
• Oregano
• Worcester sauce
• Salt/pepper
• Honey
• Lemon juice
• Vinegar
• Horseradish sauce

Method

Chop all the vegetables as desired. Heat some olive oil, throw the onions in and saute until golden. Add the rest of the vegetables, garlic and kidney beans and stir well. Simmer for a few minutes then add the tinned tomatoes keeping some of the juice in the tin. Stir the pot well. Want to add some red wine at this stage? Go on then - just a bit. Back to the tomato tin (I make my sauce here because it saves on washing up). Add some or all of the following but keep in mind that you want a bit of heat (chili peppers/paprika), some sweet (honey) and some sour (vinegar/lemon juice). I like to create a complex taste and find that a dash of Worcester sauce, a teaspoon of horseradish sauce, some fresh lemon juice along with salt, pepper and paprika creates this. Ground coriander is a must and if you have it, fresh thyme gives a sensational aftertaste. Pour this into the pan, stir well and simmer with the lid off to reduce. Wash the rice and leave to soak. 30 minutes later, cook your rice and by the time that's done you will have a beautiful, complex chili. Garnish with fresh coriander. Alternatively (and much more easily) substitute the rice for a pack of Kraka wheat. They go really well.