Thursday, November 11, 2010

Cate's compelling chili

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.


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
1 can beer
tomatoes, diced


  1. Fry onion, carrot, garlic and celery for a couple of minutes or until soft.
  2. Add mushrooms and broad beans and cook another minute.
  3. Add cocoa, stock cube, spices and chilli. Stir gently so it doesn't stick and add water once you can smell the spices.
  4. Add the beans.
  5. Add tomatoes, 2 cups water and 1 cup beer. Turn heat down and simmer with the lid on.
  6. 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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