VEGGIE RING RECIPES

Name: Burnt aubergine veggie chilli
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4
Ingredients: 1 aubergine; 1 tbsp olive oil or rapeseed oil; 1 red onion, diced; 2 carrots, finely diced; 70g puy lentils or green lentils, rinsed; 30g red lentils, rinsed; 400g can kidney beans; 3 tbsp dark soy sauce; 400g can chopped tomatoes; 20g dark chocolate, finely chopped; ¼ tsp chilli powder; 2 tsp dried oregano; 2 tsp ground cumin; 2 tsp sweet smoked paprika; 1 tsp coriander; 1 tsp cinnamon; 800ml vegetable stock; ½ lime, juiced; brown rice; tortilla chips, mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)

BURNT AUBERGINE VEGGIE CHILLI RECIPE - BBC GOOD FOOD

Burnt aubergine veggie chilli recipe - BBC Good Food image

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced supper with brown rice and all your favourite trimmings

Provided by Izy Hossack

Categories Dinner, Main course, Supper

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours

Yield 4

Number Of Ingredients 20

Ingredients

1 aubergine
1 tbsp olive oil or rapeseed oil
1 red onion, diced
2 carrots, finely diced
70g puy lentils or green lentils, rinsed
30g red lentils, rinsed
400g can kidney beans
3 tbsp dark soy sauce
400g can chopped tomatoes
20g dark chocolate, finely chopped
¼ tsp chilli powder
2 tsp dried oregano
2 tsp ground cumin
2 tsp sweet smoked paprika
1 tsp coriander
1 tsp cinnamon
800ml vegetable stock
½ lime, juiced
brown rice
tortilla chips, mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)

Steps:

If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!

Nutrition Facts : Calories 316 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 17 grams fiber, ProteinContent 15 grams protein, SodiumContent 2.2 milligram of sodium

VEGGIE RANCH TORTILLA PINWHEELS RECIPE: HOW TO MAKE IT

Veggie Ranch Tortilla Pinwheels Recipe: How to Make It image

These terrific bite-size appetizers are always a hit wherever I take them. They're easy to make ahead of time, and are a great addition to other party fare! —Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield about 5 dozen.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
5 green onions, chopped
1 can (4 ounces) chopped green chiles, drained
1 can (3.8 ounces) sliced ripe olives, drained
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 to 3 tablespoons real bacon bits
8 flour tortillas (10 inches)

Steps:

In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.

Nutrition Facts : Calories 58 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 188mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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