CHEAP CHILLI RECIPE RECIPES

Name: Vegan chilli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 3 tbsp olive oil; 2 sweet potatoes, peeled and cut into medium chunks; 2 tsp smoked paprika; 2 tsp ground cumin; 1 onion, chopped; 2 carrots, chopped; 2 celery sticks, chopped; 2 garlic cloves, crushed; 1-2 tsp chilli powder (depending on how hot you like it); 1 tsp dried oregano; 1 tbsp tomato purée; 1 red pepper, cut into chunks; 2 x 400g cans chopped tomatoes; 400g can black beans, drained; 400g can kidney beans, drained; lime wedges, guacamole, rice and coriander to serve

VEGAN CHILLI RECIPE - BBC GOOD FOOD

Vegan chilli recipe - BBC Good Food image

This vegan chilli packs in plenty of vegetables and doesn’t fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Supper

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 16

Ingredients

3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp chilli powder (depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans, drained
lime wedges, guacamole, rice and coriander to serve

Steps:

Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months. To make in a slow cooker Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker. Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

Nutrition Facts : Calories 367 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 17 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.6 milligram of sodium

SLOW COOKER CHILLI CON CARNE RECIPE | BBC GOOD FOOD

Slow cooker chilli con carne recipe | BBC Good Food image

Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It's a perfect meal to prepare for busy weeknights

Provided by Esther Clark

Categories Dinner, Main course, Supper

Total Time 8 hours 25 minutes

Prep Time 25 minutes

Cook Time 8 hours

Yield Serves 6-8

Number Of Ingredients 16

Ingredients

3 tbsp olive oil
500g beef mince
1 onion , finely chopped
1 celery stick , finely chopped
1 large red pepper , thickly sliced
2 garlic cloves , finely grated
2 tsp ground cumin
1 tsp smoked paprika
2 tsp dried oregano
2-3 tbsp chipotle chilli paste
3 tbsp tomato purée
400g can chopped tomatoes
400ml beef stock
2 x 400g can black beans , drained
4 small squares dark chocolate
tortilla chips or cooked rice and soured cream, to serve

Steps:

Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

Nutrition Facts : Calories 281 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.03 milligram of sodium

More about "cheap chilli recipe recipes"

CHILLI CON VEGGIE | FAMILY BASICS | JAMIE OLIVER

A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving

1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
2. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
5. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.

See details

RED LENTIL, CHICKPEA & CHILLI SOUP RECIPE | BBC GOOD FOOD

Come home to a warming bowlful of this filling, low-fat soup
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Main course, Soup
Cuisine Moroccan
Calories 222 calories per serving

Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

See details

HONEY-ROASTED SWEDE WITH CHILLI & CUMIN RECIPE - BBC GOOD FO…

This versatile root vegetable can be roasted like a potato - with a drizzle of honey and sprinkling of spice you get a very special side dish
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Side dish
Cuisine Mediterranean
Calories 97 calories per serving

Stir in the honey and cumin seeds, and continue to roast for 10 mins until just starting to catch. Remove and stir through the chilli and coriander to serve.

See details

HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES

A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call.
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 249 calories per serving

1. Cover the dried chillies with boiling water and leave to rehydrate.
2. Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
3. Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
4. Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
5. Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
6. Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
7. Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
8. Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
9. With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
10. Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

See details

VEGAN CHILLI RECIPE - BBC GOOD FOOD

This vegan chilli packs in plenty of vegetables and doesn’t fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Lunch, Main course, Supper
Calories 367 calories per serving

Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months. To make in a slow cooker Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker. Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

See details

VEGETARIAN CHILLI RECIPE - BBC GOOD FOOD

The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too!
From bbcgoodfood.com
Total Time 32 minutes
Category Dinner, Main course, Supper
Calories 608 calories per serving

Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

See details

GARLIC AND CHILLI PRAWNS RECIPE | JAMIE OLIVER SEAFOOD RECIPES

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!
From jamieoliver.com
Total Time 10 minutes
Cuisine spanish
Calories 281 calories per serving

1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
2. Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
3. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
4. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
5. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
6. Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

See details

CHILLI CON CARNE | MEXICAN RECIPES - GOODTOKNOW

Feb 04, 2021 · Chilli con carne is the affordable mid-week favourite that you will make time and time again. This recipe shows you how to make classic beef chilli. Chilli con carne is a staple dish that’s worth mastering. Cheap…
From goodto.com

See details