All The Veg Chilli
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Mexican
Servings
6
Prep Time
10 minutes
Cook Time
50 minutes
This recipe is fabulous for using up whatever veggies you have lying around. The flavour of chilli is beautifully punchy and rich so it can happily absorb the flavours of most vegetables. The coffee and chocolate aren’t necessary for the dish but they add a lovely depth of flavour.
Ingredients
- 2 Tbsp Olive Oil
- 1 x Onion, finely chopped
- 500g Beef/Chicken/Plant based Mince
- 1 x Carrot, finely chopped
- 1 x Capsicum, finely chopped
- 1 x Zucchini, finely chopped
- 250g Fresh Tomatoes, blended in food processor
- 1 x Tin of Tomatoes
- 1 x Stock Cube, meat or vegetable
- 1 Tsp Instant Coffee Powder (optional)
- 1 x Cube of Dark Chocolate (optional)
- 1 x Jar of Chipotle in Adobo Sauce (I used La Costena brand)
- 1 Tbsp Mexican Chilli Powder
- 1 Tsp Smoked Paprika
Directions
- Put a large frying pan over a medium heat and add the olive oil, mince and onion. Fry until the mince is browned and cooked through.
Add the carrot, capsicum and zucchini and continue to fry over a low heat for 5 minutes.
Add the fresh tomatoes and tinned tomatoes. Fill the empty tin with warm water and dissolve the stock in the water. Add to the pan and stir thoroughly.
Add the coffee, chocolate, chipotle sauce, chilli powder and smoked paprika. Stir thoroughly until the chocolate cube has melted. Simmer on a low heat for 20-35 minutes.
Serve with rice, cornbread, tortilla chips, guacamole, sour cream etc.
Recipe Note
- You can leave the chilli simmering away for ages if you want the flavours to really mingle. Just be sure to add some extra water if it starts to dry out.
- If you don’t have the particular combination of veggies which I’ve used, you can add everything from finely chopped green beans, kale, mushrooms. Choose your own adventure!
