With our #newmealoftheweek series, we have challenged ourselves to try and create a new dish in the kitchen each week to expand our foodie horizons with plenty of delicious recipes.


This week I wanted to find a recipe that would work well for the winter season. This time of year there is nothing we want more after a long day in the cold outdoors than a warm, hearty meal that just hits the spot. So I thought I would give making a vegetarian chilli a go and what I mean by this is I just threw together a whole host of delicious vegetables and seasoning, and this was the end result!


Ingredients:

  • Olive oil
  • Large onion
  • 2 peppers (any colour, I chose orange)
  • 2 red peppers
  • 3 celery sticks
  • 3 tsp chipotle paste
  • 3 tbsp cider vinegar
  • 1 tbsp cocoa powder
  • Cinnamon, cumin, oregano and smokey paprika
  • Refried beans
  • 3 tins of kidney beans
  • 2 tins of black beans
  • 2 tins of chopped tomatoes

Directions:

Step 1) Slice up your red peppers into quarters and place in the oven for 30-35 minutes on 220C gas mark 7 until they start to catch a good bit of colour. In the meantime put some oil in a casserole dish and dice up your onion, orange peppers and celery sticks. Throw all three into a casserole dish, give it a stir and then heat until everything softens.

Step 2) To make the flavour for the chilli you will need to place four quarters of your roasted red peppers into a blender. Add chipotle paste, cider vinegar, cocoa powder and then herbs and seasoning to your taste preference. For guidance though I would advice, 1 tsp cinnamon, 1 tbsp oregano, 1 tbsp paprika, 2 tbsp cumin. Also, be aware that the sauce will not look the most appealing but it does taste nice!

Step 3) Add your sauce to the vegetables in the casserole dish, give it a good stir and let everything cook together for a few minutes.

Step 4) Now is the time to dump your tinned tomatoes and refried beans into the dish and let the stove do the rest of the work. As always, give it a good stir and then let the dish simmer for about 45 minutes – 1 hour.

Step 5) When you come back to the chilli, all you need to do is add in your black beans and kidney beans and bring everything to the boil. If you feel like the chilli needs a little more flavour then now is the perfect time add any extra seasoning, salt or pepper before serving it up.

For a little effect, I added some chopped up roasted red peppers on top and there we have it – a hearty, veggie dish that is perfect for warming you up this winter!


If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!