This is a vegetarian take on the classic chilli con carne, but the dish is bulked up by the vegetables and beans, and is so hearty and filling that you’ll forget there’s no meat. It’s a convenient meal, and it uses typical kitchen staple ingredients- just make sure you always have a can of tomatoes and beans in your larder so that you can throw them together for a quick meal. Serve this dish with cauliflower “rice” (made by grating cauliflower in a food processor and steaming it), cauliflower mash, or a side of greens such as broccoli. For a vegan version, simply leave out the optional dairy toppings.
2 onions, chopped
1tbsp butter/ghee/coconut oil
2 bay leaves
2 garlic cloves, diced
1 fresh red chilli, diced
2 carrots, grated
1 courgette, grated
2 large chestnut mushrooms, finely chopped
1 x 400g can tomatoes
1 x 400g can kidney beans
1/3tsp cayenne pepper
1tsp smoked paprika
1tsp dried herbs (I used herbes de Provence)
1tbsp balsamic vinegar
200ml bone broth or water
Black pepper and salt, to taste
Serving suggestions: grated cheese (I used cheddar), Greek natural yoghurt or coconut yoghurt, fresh parsley and zingy guacamole
Note: If you’re making cauliflower “rice” start by grating the cauliflower in the food processor first.
Melt the butter/oil in a frying pan and sauté the onions with the bay leaves for about 5 minutes until soft but not browned.
Add the garlic and chilli and fry for a couple more minutes.
Then add the rest of the ingredients except for the kidney beans and bring to a boil. Then reduce the heat slightly and simmer for 20 minutes over a medium heat, stirring every so often, until the stew becomes thick and is no longer runny.
Add the kidney beans in the final five minutes and if you’re steaming cauliflower “rice” or greens such as tenderstem broccoli, do this now too.
Serve the chilli with the optional sides and toppings.