3 Apr 2017

Vegetarian Chilli Beans

 I don't want to waste a lot of time in the kitchen cooking dinners
but am also not in the mood for chips or frozen pizzas
and that's usually a day when we end up
having a stew, a curry or a soup. 
A "one pot wonder", as those dishes can also be called 
if you wish to give them a fancier name.

Yesterday, I was craving a hearty, healthy dinner 
and as we are going on holidays soon, 
my goal is to empty the fridge within the next few days
without dumping what's in it. 

So I had a good look through the content of the vegetable compartment of the fridge
and thought, that the carrots, sweet potatoes, a pepper, garlic and onions
would make a nice chili bean stew.
If I added one or two tins of beans, obviously. 

So I gathered the stuff I wanted to throw into a pot
and to turn into our family dinner. 
Within 10 mins the prep work was done
and another 20 mins later, dinner was ready.

If you want to make this stew,
feel free to swap ingredients around 
or add something else you think would go well with beans.

I used:

-two sweet potatoes
-a huge green bell pepper
-one onion
-one garlic clove
-1/2 tube tomato puree
-one tin of chopped tomatoes
-one tin of cannellini beans
-one tin of kidney beans
-500ml vegetable stock
-frozen sweetcorn
-frozen quorn mince
-ground coriander
-dried leaf coriander
-ground cumin
-smoked paprika powder
-some fresh, finely chopped chili
-salt & pepper


Preheat some oil in a large pot.
Chop the onion and add to the oil and fry over a medium heat until softened.
Finely chop or crush the garlic, add to the onion.
Peel and chop the carrots and sweet potatoes into cubes and toss into the pot.
Wash, trim and chop the bell pepper and add to the veg mixture.
Stir occasionally to avoid burning.
Add the tomato puree.
Add the chopped tomatoes.
Add the stock.
Drain and rinse the beans.
Put into the pot.
Bring to the boil, reduce the heat.
Add the spices and chilis.
Let the stew simmer for about 10 mins.
Add the sweetcorn and quorn mince and bring to the boil again.
Simmer for another 10 mins.
 And add salt, pepper and a LITTLE sugar to taste.

I topped it with a few green jalapenos and served it with some 
pizza dough rolls and fresh garlic and chive butter.

You can keep leftovers in the fridge 
and reheat them a day or two later for a quick lunch.


Enjoy cooking and let me know what you think!

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