Meat Free Monday | The ultimate veggie chilli

There was a time that I really didn’t like chilli con carne. I wasn’t a fan of spice, or mince beef (or mince of any kind, for that matter). But this veggie chilli is unreal. It’s packed full of goodness, is hearty, tastes so fresh and isn’t overly spicy, so caters to all palates – apart from my son’s, who simply won’t eat veg. I usually serve this chilli with boiled brown rice, but it’s equally as tasty heaped atop a jacket potato (done properly in the oven). I realise the timing of this post is awful when tinned goods are nowhere to be seen, but I schedule content at least a month in advance, so no can do – you may have to wait a while to enjoy it, but it will be oh so worth it. This recipe will make four portions, so perfect for storing in your freezers.

Ingredients:

·         1 red onion

·         1 green pepper

·         Bunch of fresh coriander

·         Tin of mixed beans (ideally in water)

·         Tin of chopped tomatoes

·         2 handfuls of spinach

·         1 tbs tomato puree

·         1 tbs barbecue sauce

·         1 tsp Mexican spice (I usually use fajita mix – but add more if you like it spicy)

·         1 vegetable stock pot/oxo cube

·         2 tbs sour cream

·         ½ lime, zested and other ½ cut into wedges, to garnish

Method:

·         First, let’s prepare the veg. Half, peel and thinly slice the onion. Half the pepper, remove the stalk and seeds and cut into chunks. Wash and chop the coriander. Drain and rinse the beans.

·         In a large saucepan (I usually use my Le Creuset casserole dish), heat a splash of oil and add the onion. Fry for 2 minutes. Add the pepper and fry for three minutes.

·         Add the Mexican spice and tomato puree and stir for 1 minute. Add the stock, chopped tomatoes, mixed beans and barbecue sauce. Bring to the boil and leave to simmer for 5 minutes. Add water to loosen, if necessary.

·         Meanwhile, combine the lime zest with the sour cream and set aside.

·         Stir the spinach into the chilli a handful at a time and allow it to wilt. Serve and top with the zesty sour cream and coriander. Enjoy.

If you’re serving with a jacket potato, I recommend leaving out the limey sour cream and coriander and instead, a little grating of cheese on the top just finishes it off.

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LoveLucyRecipe so I can take a look at your creations.

Love, Lucy xx 

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