Waking up on Sunday morning in a hangover free house has become something of a novelty.  Such was the case this morning.  After a large evening on Friday night, Saturday was spent on the couch with Asian take away and a couple of movies.  This gave us the opportunity to have a productive Sunday, visiting the Farmer’s Market, going to an exhibition and then home for lots of domestic duties.

While Simon ripped the bedroom apart, I spent the afternoon in the kitchen.  Having just stocked up on fresh supplies I set myself the task of cooking meals for Simon’s uncle for the week coming, along with Sunday dinner and a couple of lunches for ourselves.  The meals for Simon’s uncles were quick fixes, nice cheap meals that can easily be reheated.  For our own dinner I made one of my favourites, vegetarian chilli.  I doubled the recipe below for 8 serves, just half the ingredients for a smaller give.

VEGETARIAN CHILLI

~Adapted from Jamie Oliver‘s 15 Minute Meals

Serves 8; 30 minutes

2 ½ Cups White Quinoa
1 Red Chilli
1 tsp Chilli flakes
2 tsp Smoked Paprika
1 tsp Cumin seeds
4 Garlic cloves
1 Bunch Coriander
4 Mixed colour Capsicums
2 Tins Chickpeas
1 Tin Black Beans
2 700g Jars Passata
Olive Oil

In a food processor whiz together the chillies, peeled and halved red onion, cumin seeds, paprika, garlic, the coriander stalks and some olive oil.  Whiz until the ingredients are fine then transfer to pan, together with the chopped capsicum, all the beans and chick peas and the passata.

Place a lid over the pan and cook at a high heat thoroughly.  The dish taste best when the longer the passata has been allowed to reduce.  If  you are looking for a quick fix, try putting in less passata, however this will reduce the intensity of the flavour compared to if you allow the dish to simmer for 30+ minutes and reduce the mix.

Serve with quiona and garnish with coriander leaves.  The dish also goes well with rice, but I much prefer the quinoa variation.IMG_5612 IMG_5619

 

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