CHILLI VEGETARIAN RECIPES

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MICROWAVE CHILLI RECIPE - BBC GOOD FOOD



Microwave chilli recipe - BBC Good Food image

For a super speedy supper, try Jack Monroe's vegetarian kidney bean chilli - a great way to get 2 of your 5-a-day in this microwavable, midweek meal

Provided by Jack Monroe

Categories     Dinner, Lunch, Main course, Supper

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 12

½ small onion , finely chopped
1 fat garlic clove , crushed
knob of butter
½ tsp ground cumin
½ tsp paprika (sweet or smoked depending on preference)
pinch of chilli flakes or chilli powder
400g can chopped tomatoes , drained and juice reserved
400g can kidney beans , drained and rinsed
½ vegetable stock cube
2 squares dark chocolate
soured cream , to serve (optional)
coriander , to serve (optional)

Steps:

  • Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.
  • Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave turntable, put the container on top and cook for 2 mins on High. Stir well and leave to stand for 1 min. If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won’t reduce as much in the microwave as it would on the hob.
  • Cover and cook on Medium for a further 2 mins. Give it a good stir and allow to stand for 1 min before serving topped with soured cream and coriander, if you like.

Nutrition Facts : Calories 333 calories, FatContent 12 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 15 grams fiber, ProteinContent 13 grams protein, SodiumContent 2 milligram of sodium

VEGETARIAN CHILLI CON CARNE - BBC GOOD FOOD

A delicious, quick and easy meal that all the family will enjoy.

Provided by Harrysu

Total Time 30 minutes

Yield Serves 4

Steps:

  • Heat the oil in a frying pan and add chopped onions and peppers, fry until soft.
  • Add mince, continue cooking until brown, 2 - 3 minutes.
  • Add tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally.
  • While chilli is cooking begin to cook rice.
  • Taste to see if more chilli is needed, if so cook for a further 2 minutes.
  • Serve hot with rice and tortilla chips.

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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.
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    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.
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    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.
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    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.
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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.
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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


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