CLASSIC 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

BEST BEEF CHILLI RECIPE - HOW TO MAKE EASY HOMEMADE CHILLI

Best Beef Chilli Recipe - How to Make Easy Homemade Chilli image

This easy beef chilli recipe from Delish.com is perfect for those wintery nights. Made with kidney beans, tomato paste, and beef mince, it's super easy to throw together and will satisfy any appetite.

Provided by Lauren Miyashiro

Categories autumn feed a crowd winter dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 17

Ingredients

1 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
3 cloves garlic, crushed
2 tbsp. tomato pureé
680 g beef mince
1 1/2 tbsp. chilli powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. cayenne pepper (optional)
salt
Freshly ground black pepper
1 x 400g can kidney beans, drained
2 x 400g tins chopped tomatoes
Grated cheddar
Sour cream
Thinly sliced spring onions

Steps:

In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato pureé, stirring to combine. Add beef mince and cook until no longer pink. Drain fat and return to heat.
Add chilli powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and chopped tomatoes and bring chilli to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.
Ladle into bowls and top with cheddar, sour cream, and spring onions.

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1. Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
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1. Peel the onion and deseed 1 chilli, then roughly chop it all on a large board.
2. Destone the avocados and scoop the flesh onto the board.
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5. Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed.
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1. Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
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Total Time 40 minutes
Category autumn, feed a crowd, winter, dinner
Cuisine American

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