Posted by: susanjcaldwell28 | September 27, 2011

6 BEAN CHILLI

Ingredients:

1 mug of adzuki beans

1/3 of mug of chick peas

1/3 of mug of green lentils

1/3 of mug of yellow split peas

1/3 of mug of mung beans

tin of kidney beans

3 sticks of celery finely chopped

few florets of broccolli and cauliflower

5 cloves of garlic

1 red onion

handful of frozen peas

2 carrotts finely chopped

2 chillis finely chopped

2 tins of chopped tomatoes

few mushrooms chopped.

 

Method.

Soak the beans overnight in a large pot of water, bar the tin of kidney beans.  Bring them to boil and simmer for 3/4 hour.  Meanwhile fry all other ingredients and mix with beans and chopped tomatoes and simmer for 15 minutes.

A really handy simple one pot wonder, full of protein and vitamins.

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Responses

  1. It’s very similar to mine (I use a mix of whatever dried beans I have) though I limit the veg to ‘crunchy’ compatible stuff that will counteract the soft bite of bean! (Hear me, that’s my cookery show voice). I use chopped carrots [into small squares, all the veg must be chopped to the same size to make the dish pretty!], red pepper, celery, one spud, add some chopped fresh tomatoes too and lots of coriander. Nearly alway sput in too much chilli cos I like it HOT, but it’s a lovely versatile dish. Here’s another great vegan ‘stew’ that isn’t too hot/sicy and is cheap as nuts to make, tasty & feeds the multitude. I do this once a week and never get bored of it:

    CHICKPEA & POTATO STEW

    Ingredients:

    1 large red onion, roughly chopped
    2-3 chopped cloves of garlic
    1 red chilli, chopped (and de-seeded if you don’t want it too hot)
    1 large potato, cut into bite-sized chunks
    1 large sweet potato, cut into bite-sized chunks
    1 can of chickpeas, drained and rinsed
    1 can of chopped tomatoes
    1 veg stock cube
    1 inch of grated ginger (optional)
    1 tablespoon of turmeric
    1 tablespoon of cumin
    1 tablespoon of coriander
    Salt & pepper to taste

    Method:

    1) Fry the onion, potatoes and garlic on a medium heat for 2-3 minutes

    2) Stir in the spices, chilli and ginger and continue to fry for 2 minutes

    3) Stir in the can of tomatoes and the chickpeas. Dissolve the stock cube in a jug of 350ml of boiling water, and add to the pot, along with salt and pepper to your taste.

    4) Bring to the boil, then lower the heat and allow to simmer until the potatoes are tender, and the sauce begins to thicken, constantly stirring as the mixture has a habit of sticking to the end of the pot.

    5) Once the liquid thickens, take off the boil, garnish with coriander and serve with brown rice or couscous.

    • Ill copy that to my documents, sounds good, back on the mung bean dal for a few days. Chilli is great cos I just have it on its own or in a taco and give it to the others in a wrap. Finding the vegan diet easier to cook for cos a lot of times its just one pot of food and I will keep it for lunch next day etc. Made my own spicy beanburgers too, which everyone loves so must put recipe up soon. The difficulty is making stuff here that everyone likes, but there are a few staples.


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