When temperatures drop, I start craving warming and spiced dishes like this nourishing chilli. Serve to a crowd or enjoy the plentiful leftovers for lunch. This is a worthy winter staple.
Serves: 6–8
INGREDIENTS
4 garlic cloves
1 onion, finely diced
1 large red chilli, de-seeded and finely chopped
2 carrots, peeled and diced
1 stem celery, diced
2 capsicums, trimmed and cut into chunks
1 teaspoon fennel seeds
2 teaspoons ground cumin
½ teaspoon hot smoked paprika
½ teaspoon garam masala
¼ teaspoon ground cinnamon
3 x 400 gram tins of beans (I used a combination of black beans and kidney beans)
200 grams mushrooms, roughly chopped (I used swiss brown)
2 cups vegetable stock
2 x 400 gram tins chopped tomatoes
1 tablespoon apple cider vinegar
olive oil or coconut oil for sautéing
sea salt and ground black pepper
To serve: Avocado, coriander, cherry tomatoes and rice or tortilla chips (optional)
METHOD
Heat a generous glug of oil in a large soup pot over a medium heat. Add the garlic, onion, chilli, carrots and celery. Cook for 10 minutes, stirring often until the onion is tender and translucent. Add the capsicum, fennel seeds and spices. Cook for a further 3 minutes.
Add the beans, mushrooms, stock and tomatoes. Bring to a boil and then reduce to simmer for 60-70 minutes until thickened. Add the apple cider vinegar in the last 10 minutes of cooking.
Season to taste with sea salt and freshly ground black pepper.
Serve with avocado, coriander and cherry tomatoes. This will work well served with both rice or tortilla chips.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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126
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