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Veggie roasted "chilli"
Serves 5
Easy
Prep:
Cook:
Easy, minimal effort veggie chilli. You might call it a bastardisation of normal chilli but I call it the veggie version. You could also add quorn or meat if you wished.
Skip to ingredients
The "Chilli"
- 2 medium-small corgettes roughly chopped
- 2 small sweet potatoes roughly chopped
- 3 medium tomatoes roughly chopped
- 2 cloves garlic finely chopped
- 2 medium-small red onion roughly chopped
- 1 tbsp lemon juice
- 1 1/2 tsp chilli powder
- 1 1/2 tsp cumin powder
- 1 tsp dill (optional)
- 1 tsp honey (optional)
- 700ml vegetable stock
- 2 tbsp tomato purée
- 2 tbsp olive oil or a cube of butter
- Salt and pepper for seasoning
Sides
- 2 medium-small corgettes roughly chopped
- 2 small sweet potatoes roughly chopped
- 3 medium tomatoes roughly chopped
- 2 cloves garlic finely chopped
- 2 medium-small red onion roughly chopped
- 1 tbsp lemon juice
- 1 1/2 tsp chilli powder
- 1 1/2 tsp cumin powder
- 1 tsp dill (optional)
- 1 tsp honey (optional)
- 700ml vegetable stock
- 2 tbsp tomato purée
- 2 tbsp olive oil or a cube of butter
- Salt and pepper for seasoning
- Serve with rice/pasta/grain (maybe couscous?)
Method
step 1
Pre heat oven to 200c or 180c fan.Throw onions, sweet potato, tomato, courgette, garlic, cumin, chilli powder, dill, lemon juice, oil and a pinch of salt into a casserole dish. Roast for 20-30 minutes. ***Note*** If using quorn: add with the vegetables If using meat mince: you should first braise the mince until all excess liquid is gone and mince is beginning to caramelisestep 2
Add stock, honey and tomato purée then cook for 30 minutes until liquid is more reduced.step 3
Add kidney beans and continue to cook for another 10-15 minutes. Also start cooking rice/pasta.step 4
Serve with your preferred side.
