Although I love meat, I think it’s fair to say that limiting our consumption is a good idea and this vegan vegetarian chilli recipe hits the spot.
Most chilli recipes require red kidney beans but you can add any beans you like. I like white & black beans but it's really up to you (and what is available).
There's quite a few spices in this recipe which increases its health qualities. Benefits of a spicy diet are numerous so its worth increasing the amount of spices you add to your day to day meals.
The ingredients also vary depending on what I’ve got at home. Follow the recipe the first time and once you’re used to it you can add/substitute some of the veggies. But keep the aubergine, it adds an almost “meaty” texture.
1 red onion, chopped
2 garlic clove, chopped
2 tablespoon coconut oil
1 teaspoon each of ground coriander, chilli powder, turmeric and cumin
1/2 fresh red chilli (or more if you are brave)
1 large aubergine
500g fresh tomatoes, chopped
250ml to 500ml of water
1 red pepper, cubed (1cm)
1 yellow pepper, cubed (1cm)
1 courgette, cubed (1cm)
1 tin of pulses such a red kidney, black or white beans* (drained and rinsed)
Himalayan salt & black pepper
*2 tins if you feel you need more protein
250g (1/2 large pot) x organic Greek style yoghurt (or coconut yogurt)
Zest of a lime
25g x parmesan cheese (optional or a vegan alternative)
1. In a large pot, gently melt the coconut oil and fry, at low heat, the onion, garlic and spices for 5 minutes until the onion is translucent
2. Whilst they are cooking, prepare your aubergine by cutting it in small 2cm cubes – do this at the last minutes as aubergine oxidises quickly and can turn brown. Add this to the pot and cook for 15 minutes on medium to low heat
3. Add the chopped tomatoes, fresh chilli and 250ml of water and let it come to a simmer and cook for a further 10 minutes – add more water if it starts to stick to the bottom of the pot
4. Add the peppers, courgette and beans to the pot and on a low heat cook for 15 minutes – season with salt and pepper to taste
5. For the topping, mix the yoghurt, lime zest and parmesan cheese (if using) and keep this mixture cold until ready to serve
6. Serve on its own with a large dollop of the topping, with rice or in a baked potato.