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Chili con veggie


Chili con veggie

The first IHCC potluck of 2016 is here! Woohoo! I want to cook something Jamie Oliver's for my toddler's lunch and his Kerryann's chili con veggie looks good! According to Jamie, this easy veggie chili recipe is full of good stuff and makes the perfect midweek vegetarian meal for the family. It sure does!

I learned from Deb that United Nations has declared 2016 to be the "International Year of the Pulse". Pulses, also known as grain legumes, are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils. They are high in protein, fiber, various vitamins, and amino acids.

In this bowl of chili con veggie, I use a combination of dried red lentils, red beans, green beans, black beans, kidney beans. So there you go! A bowl of nutrients-packed lunch to fuel my little one's growing stature! :)
 

Recipe adapted from Jamie Oliver's Kerryann's chilli con veggie.

Ingredients:
(Serves 2)

2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 medium leek, finely chopped
1 medium celery rib, finely diced
1 small carrot, finely diced
1 tablespoon paprika powder
1/2 teaspoon ground cinnamon
1 tablespoon dried oregano
1 cup organic mixed beans & lentils (dried red lentils, red beans, green beans, black beans, kidney beans), soaked overnight, drained and rinsed
2 & 1/2 cups vegetable stock
Salt & pepper (optional)


How to:

1. Preheat oven to 200°C. 

2. Heat up oil over medium heat in a deep oven-safe pot. Add onions, leek, celery, and carrot. Cook, stirring, until softened. Add paprika powder, ground cinnamon, and dried oregano. Stir until combine and add a splash of water to thin out the mixture.

3. Stir in lentils, beans, and vegetable stock. Season with salt and pepper (if using). Bring to a boil, then transfer the whole pot into the oven. Bake for 60 minutes. Then, reduce heat to 180°C and bake for another 30 minutes. Serve warm.


I need to restock my pantry with more pulses soon because I'm doing my part as an individual to promote the 2016 International Year of Pulses. The easiest way is by including pulses more often in my daily diet and weekly meal planner. This is gonna be very fun, healthy fun! :)



I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, IHCC January Potluck!


14 comments

  1. As a flexitarian, pulses make up a large part of my diet. This mid week chili con veggie looks like a good one to add to the rotation :)

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    Replies
    1. Oh, I just googled up what does flexitarian mean.

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  2. Chili is such a welcoming dish in the winter season. I like that the recipe calls for low temperature baking in the oven. No watching the pot. More fun for sure!

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    Replies
    1. Yes, I prefer to use the oven. I can just pop the pot in while putting my toddler to nap.

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  3. Happy Year of the Pulse! ;-) This chili looks so hearty and good--love the mix of pulses and other ingredients in there .

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  4. We love chili but I've never made a veggie one, or one in the oven. My son and his family are vegan and this would work for them. I think I'll make it for them the next time they come over.

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    Replies
    1. I sure hope your family will enjoy this recipe Vicki. :)

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  5. Such a healthy, nutritious and delicious bowl of chili!

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  6. This looks so good! I think the best part about chili is all the beans. I know I would love this version:)

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  7. This would definitely warm you up on a cold day. And fill you up, too.

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