Now this is something that takes me back to my childhood! My mum makes such a good veggie chilli…so you have her to thank for this! This is a great one to make for meal prep as it freezes really well, it’s full of natural goodness, the kidney beans form a good source of natural protein whilst still being naturally low-fat. Also, if you are coeliac you can substitute the rice for cauliflower rice/quinoa/jacket potato or roasted sweet potato (and if you have any other suggestions I’d love to hear from you!!). There is one secret ingredient in this dish….CHOCOLATE!!
You will need:
1 x brown onion, diced
2 x cloves of garlic, crushed
1 x courgette (zucchini), sliced
1 x red pepper, roughly chopped
1 x yellow pepper
1 x large red chilli sliced
10 x button mushrooms, quartered
10 cherry tomatoes, whole
400g of chopped tinned tomatoes
400g of passata
1 tbsp of tomato paste
1-2 tsp chilli powder or flakes
3-4 squares of plain dark chocolate or a sprinkling of cocoa
Herbs: I used chopped parsley and topped with spinach
- Preheat your oven to 150 degrees C.
- In a deep pan cook off the onion and garlic in oil (I like olive or coconut oil).
- Add in the fresh chilli, courgette and mushrooms and cook for a few minutes before adding in the red and yellow peppers. Cook off for a few minutes.
- Add in the tomato paste, chilli powder, red kidney beans, passata and the chopped tomatoes. Give it a good stir and add some salt and pepper.
- Add in the cherry tomatoes.
- If the ingredients are not all covered by the sauce then top up the mixture with filtered water.
- Add in the kidney beans and the chocolate.
- Cook for a good 10 minutes and be careful it doesn’t reduce too much. Taste and add more chilli or seasoning if necessary.
- Transfer the mixture into a lidded baking dish and pop in the oven. Cook for 30 – 45 minutes on 150 degrees…be careful it doesn’t reduce too much (check it every 15 minutes). **see notes for a quicker cooking option.
- Pour the chilli over brown rice (or any of the other suggestions above).
- Season to taste.
- Serve with fresh herbs and spinach.
- Enjoy x x
- I find this is a dish that gets better with age! By cooking it in the oven I find the flavours combine really well and the sauce reduces to a nice thick consistency, however this is not necessary if you are in a rush you can just continue to cook it on the hob for an extra 10 minutes at least (so 20 minutes in total). I don’t think the end result is as nice and rich, but I understand that sometimes we just don’t have the time!
- This is awesome the next day and can be frozen into batches for your freezer stock.
- Feel free to add in extra pulses such as lentils and chickpeas.