The best veggie chilli


We have been trying to develop our repertoire of vegetarian meals – especially those I can prepare on the weekend and just need to be warmed up on weekday evenings! Here is one of our new favourites: a simple, tasty vegetarian chilli that is warming and so satisfying! We often eat it with some guacamole and if we have it, corn!

As with a lot of my recipes, there are not any precise instructions but you will need:

-1 large zucchini
-1 large aubergine
-2 cloves of garlic
-1 onion
-1 tin of kidney beans
-a good heaped tablespoon of tomato paste
-any extra vegetables that are hanging out in the bottom of your fridge (carrots, green beans, broccoli are all good bets)
-Salt, pepper, chilli flakes (to taste)

First off, sweat the onion and garlic in some olive oil in a big pot (I use my cast iron one), add the zucchini and aubergine cut into small cubes. Let them braise until they are soft and cooked (about 20 minutes). Add the drained kidney beans and stir them in. Add enough water that the vegetables are just about covered and add the tomato paste. Bring to a boil and turn down the temperature. Cook it down until it has the desired texture.

Top with guacamole and a piece of corn and serve with some crunchy bread!

It is so simple and so good and I feel it is actually better the next day.



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