Monday, March 27, 2006

Vegetarian Chili

One of the things I have been trying to do recently is cook big batches of dishes on the weekend and them freeze them, so that we don't have to spend the entire week cooking. Chili is one of the very best recipes for such a task- it is easy to prepare in huge quantities, and is also very versitile- eat with tortillas, with rice, even with a baked potato- always add some guacamole, and sour cream or yoghurt.

2 Tbsp olive oil
1 large onion (roughly chopped)
2 green chili peppers (finely chopped)
1 tsp salt
2 sticks celery (diced)
1 red pepper (diced)
½ eggplant (diced)
1 tin chopped tomatoes
1 tin crushed tomatoes
1 tin red kidney beans
1 tin black beans
1 tin black eyed beans
1 tin pinto beans
½ tin sweetcorn
1 tsp red chili pepper
1 tsp cumin
1tbsp Oregano
1 cup red wine
½ bottle beer


1, Heat the oil in a large pan. Add the onions, chilies and salt. Cook for 5 minutes, stirring occasionally over a high heat. Add the celery and pepper and cook for a further 5 mins. Add the eggplant, cook for a further 3 mins.

2, Add the tins of tomatoes, tins of beans and the sweetcorn. Mix well together and bring to the boil. Now add the spices and herbs, mix well. Keep stirring occasionally and gradually add the wine and and beer.

3, Reduce the heat, cover the pan, and keep simmering for 45 minutes, stirring occasionally.

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