We had a friend over for dinner last night so I decided to make a big pot of chili. I love making chili, it's a great meal to cook in bulk and freeze for future meals. I tend to use a variety of ingredients depending on what's on hand rather than following a strict recipe, so I decided to loosely make my own recipe for you all.
Ingredients
1 head garlic (or to taste), diced ( I like lots of garlic for my hayfever)
1 onion, diced
1 large carrot, diced
2 stalks celery, diced
1 red capsicum, diced
1/2 cup mushrooms, sliced
1 handful spinach
1/2 cup broad beans (out of the pod)
6 dried chillies, sliced
2 tablespoon cumin
1 veg stock cube
1 tspn oregano
1 tblespoon paprika
1 tablespoon cocoa
2 cans kidney beans, drained and rinsed
1 can 4 bean mix, drained and rinsed
1/2 cup red lentils
water
1 can beer
tomatoes, diced
Instructions
- Fry onion, carrot, garlic and celery for a couple of minutes or until soft.
- Add mushrooms and broad beans and cook another minute.
- Add cocoa, stock cube, spices and chilli. Stir gently so it doesn't stick and add water once you can smell the spices.
- Add the beans.
- Add tomatoes, 2 cups water and 1 cup beer. Turn heat down and simmer with the lid on.
- Cook about 30 minutes, more is fine to combine the flavours.
Variations: other veggies that work well include corn, zucchini, broccoli and cauliflower. You could also use black beans but I find these hard to find in Australia. They are occasionally available uncooked in the organic section of the supermarket in a packet or for $6 a small tin for the Amy's Organic brand. Chickpeas would also be good.
Serve with rice, tortillas, corn chips. guacamole, salsa etc
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