A veggie chilli recipe that packs a punch

You don’t want to miss out on the flavours of this dish…

I love cooking. And I love a delicious, warming, flavoursome chilli – great for those cold and wet winter (or in Britain’s case, summer) evenings to make you feel all scrumptious and satisfied inside. There’s nothing quite like a rich, beefy spiced chilli con carne to hit the spot. Or so I thought…

Earlier in the week, I decided to make the effort and plan a few healthier meals for the next week or so. Not that there’s anything too unhealthy about a beef chilli (unless you load it up with nachos, guacamole, sour cream & cheese of course), but in my scrolling through the BBC’s Good Food website for healthy recipes I came across a rather enticing vegetarian chilli recipe. Full of spices, a dash of cocoa, peppers and beans aplenty, it compelled me to give it a whirl. The taste test proved beyond expectations – and they were already quite high!

During cooking, I was getting all the rich and thick spicy aromas that point to a good,20747837_10210656555991097_1575086748_o flavoursome chilli as it bubbled and thickened in my casserole pot. The preparation took a little effort, but nothing that I’m not used to. It involves blitzing a few ingredients in a food processor to make a paste and a certain amount of chopping, but once all that’s done it’s largely a case of adding the prepared items as and when called for. Then it’s just down to time and heat to mingle the magic inside the pot of glory. The ingredients that give the dish it’s full-on flavour are the roasted peppers – of which you reserve the jar’s liquid and use that in cooking (adds a slight tang, which is an unexpected pleasing quality) – chipotle chilli paste, great for smokiness and punchiness, and a can of refried beans alongside the kidney and black beans. It’s a beany bonanza!

Little side note for anyone else out there with a garlic intolerance like I have: you don’t need to adapt the recipe! There’s no garlic in it! There’s likely to be some in the chipotle paste, but not much over a whole dish. I have to adapt my recipes so often to reduce or eliminate the garlic that it’s really quite refreshing to find a chilli recipe that doesn’t need any changing for my needs, yet still gives such a satisfying and complex flavour 🙂

If you want to jazz it up, go ahead and add cheese, jalapenos, coriander, whatever floats your boat. But honestly, give this recipe a go and I bet you won’t miss the meat! I’m going to let you in on a secret… It’s actually even vegan friendly! But Shhhh – don’t tell the hardcore meat-eaters! You just know that they’ll turn up their noses before they’ve given it a chance.

The recipe is quite simple at heart, but like all good dishes it requires a little time. But most chillies do anyway, so why not give it a go? You really have to try it! The taste is really quite something. Honestly, I troughed my bowlful without even thinking about it and was disappointed when it had all gone! There’s always seconds, and a few more days’ dinners to look forward to…

If you fancy giving it a go, then please do check out the Double Bean & Roasted Pepper Chilli recipe and cook away! You will not regret it or be disappointed with the flavours, I promise!

Reviewski rating: a bottle of rich Cabernet Sauvignon to warm you from head to toe, just like the chilli does.