Even though I have moved to the Southern Hemisphere, and weather is seemingly heating up for me (not quite yet), all of my lovely friends, family and readers across the other side of the world are holing up for winter.
Nothing quite beats making batches of comfort food, and getting cosy with a book on a rainy evening. Rather than spending Sunday slaving over a stove, here is something quick, simple and easy that means you can spend your time doing other, better things.
This is also the perfect recipe for students or anyone who has moved recently, it’s mostly cooked in a single pot and costs way under $10 to make.
(Disclaimer: Nearly all the ingredients in this chili are vegan, bar a couple extras like the sour cream and cheese. Feel free to chop and change, or even add meat as you see fit).
This will serve 2 generous portions, or 4 decent ones as a side. If you’re a batch cooking kinda guy/girl, double everything up and freeze for later.
The ingredients list.
1 onion (chopped up small)
1 garlic clove (chopped up tiny)
2 celery stalks (sliced and chopped up small)
4 mushrooms (chopped into bits)
2 finger chilies (seeds out, chopped small)
1 tbsp Tomato Pureé
1 tsp of cocoa powder or 1 block of dark chocolate (eat the rest)
1 tsp cinnamon (do not eat the rest)
250ml veg stock
Splash of Red Wine (optional, but feel free to drink it instead)
200g tin chickpeas
200g tin kidney beans
200g tin butter beans
On the side
Tortilla wraps / baked potato / rice
Sour cream or Yoghurt
Sprinkle of cheese
1. Get a nice deep pan (I used a huge 2 handle saucepan), and combine the onion, garlic and celery with a dash of oil. Fry it all off for a couple of mins till everything smells great and looks awesome.
2. Add the chopped mushrooms and chili, and get them frying up til’ they get all soft.
3. Stir in the tomato pureé and let everything get all combined and gross looking.
4. After a couple of mins, add the stock, chocolate and cinnamon(plus optional wine). Let it get all stewy and bring it to the boil. Once it’s boiled, take it town to a simmer, and leave it going for about 5-10 mins or so.
5. Drain the beans from their tins, then add them all to the mix at once, and leave until all the liquid has evaporated – it’ll probably take about 10 mins or so.
6. Take your chosen side, sprinkle with some cheddar and chopped up coriander and serve!
This weekend I had mine with some tortilla wraps, a bit of chopped up avo and a dollop of sour cream. I only had no cheese or coriander because I didn’t have any to hand!
I think the great thing about one-pot recipes is that you can adapt them to your liking, so if you try this, please do let me know, would love to see!