Montag, 6. August 2012

Vegetarian Chili

Hi guys!

It's Monday, so I'll share another meat-free recipe for you to try. I was looking for a soup that would be more filling than a plain vegetable soup. I came across this recipe for a vegetarian, actually vegan, chilli in Gwyneth Paltrow's "notes from my kitchen table". I love that the recipe calls for different beans and lentils because it makes the chilli interesting and it makes you forget that you haven't used any meat or dairy product.

Here's the recipe:

2 tablespoons extra virgin olive oil
1/2 large onion, peeled and finely diced
1 large carrot, peeled and cut into 5mm dice
1/2 large red peppers, seeds and ribs removed, cut into 5mm dice
3/4 teaspoon mild chilli powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 teaspoon chipotle chillies in adobo sauce
2 400g (14 oz) cans whole peeled tomatoes with their juice
100g (3.5 oz) puy lentils, rinsed and drained
1 410g (14.5 oz) can black beans, rinsed and drained
1 410g (14.5) can kidney beans, rinsed and drained
big pinch coarse salt
3 tablespoons tomato purée

1) Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, red pepper, garlic, chilli powder, cumin and black pepper. Cook, stirring, for 15 minutes, or until the vegetables are softened. Add the chipotle and stir to combine.

2) Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, and bring to the boil. Reduce the heat to low and simmer for 40 minutes. 

3) Add the lentils and beans. Fill one 410g can with water and add it to the pan, along with the salt. Bring to the boil, lower the heat and simmer for 40 minutes. 

4) Stir in the tomato purée and cook for 20 more minutes, or until the lentils are soft and the flavours are melded. 

Serves: 4-6
Active preparation time: 1/2 hour
Total preparation time: 2 hours
© Copyright: Gwyneth Paltrow, "Notes from my kitchen table", p. 49

Here's how mine turned out:

The chilli has a really nice depth of flavour, as it combines so three different types of lentils and beans and carrots, peppers and tomatoes and each component adds a different taste and a slightly new touch to the texture as well. The carrot and tomatoes add sweetness that works great to contrast the chilli. As I couldn't find any chipotle chillies, I used a strong chilli powder to add spiciness. 

This recipe certainly is not fast, but the cooking time is essential to really combine the flavours. You are going to get a lot out of the time you put in. 

Have fun trying and happy Monday everybody! 

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