Perfect Veggie Chilli

Ease of preparation: Couldn’t be easier! Just chuck everything into the pot!
Spoonie notes: You need to be able to open tins and chop firm vegetables.
Freezes: Very well.

This veggie chilli is a crowd pleaser. It can be served on rice, potatoes, in a wrap – and accompanied by cheese, soured cream, or a crisp green salad. It is fairly mild (just a little comforting chilli warmth) because the first time I tried it, I ended up swapping out the liquid with cool passata while my eyes were streaming… I’d suggest you try it my way to begin with, and if you then want it hotter, wait until an hour before serving (when the vegetables are cooked and a sauce has formed) and add extra chilli to taste at that point.

1 courgette, diced
1 large leek, chopped into small pieces
2 carrots, in ribbons (use a peeler – or you can grate, but ribbons give a better texture)
1 parsnip, diced
2 cans chopped tomato
2 cans beans (rinsed) – I usually use one can black eye beans, one can kidney beans
125ml water
½ – 1 teaspoon cumin powder
½ – 1 teaspoon chilli flakes
½ teaspoon chilli powder
A generous shake of paprika

Just put everything into the pot! I recommend the firmer veggies at the bottom, as they will get the heat soonest, then the contents of the cans, then the seasoning.

To begin with, everything will be firm and fairly raw – that’s normal. Come back an hour or two before the end and give it a good stir to mix everything together before leaving it to finish cooking.

Cook on high for 3½ hours.

Originally posted at Flash Says