Saturday, 12 June 2010

Best-ever Chilli

World cup in football is here - no doubt about that! Here is a great vegetarian chili recipe. Cook up a big batch and put some the freezer. Then there are quick meals for all those football evenings. I make it hot and spicy, that is the way we like it. And my husband don't even moan about "Where is the meat??". It slides down his belly with a beer on the side, while the football roaring from the telly.

The inspiration for this recipe is taken from one of my favourite cookbook writer Rose Elliot "Low-GI Vegetarian cookbook", but not even her is spared from being pimped by me.

Start cooking!

Chop 1 large onion, 1 red and 1 yellow, 2 cloves of garlic, 1 mild red chili/or if you are more hardcore a scotch bonnet.
Chop and fry of in coconut oil for about 10 minutes.
Then add 1tsp ground coriander, 1 tsp ground cumin, chili powder(as much as you and your family can take) some honey , salt & pepper
and a tsp of Vegemite.
Add tin of chopped tomatoes, some veggie stock.
Cook for another 10 min - Add tin of green lentils + tin of Kidney or black beans.
Cook for another 10 to 15 minutes
Cook again - Serve with fresh coriander, red and brown rice and sliced avocado with some lime.

Now good luck with your football team, where ever you come from. I will put up my Danish flag!!

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