Monday, January 12, 2015

Meatless Monday... Jamie Oliver: Kerryann's Chilli Con Veggie...


I wanted to begin this week with a nutritious and tasty Chilli Con Veggie inspired by Jamie Oliver's Ten Meals to Kick-Start A Healthier 2015. It is part of one of the challenges the Food Revolution Ambassadors are completing for January and also timely as a wonderful meat-break from two nights of beef and pork-heavy soup over the weekend. Three super protein powers are the stars of this Chilli: white kidney beans, black beans and red lentils. I wasn't sure my kids would take to this vegetarian version, but I was pleasantly surprised when they woofed it down in spoonfuls telling me it was one of their best meals. What a great start to the family week knowing that adopting a meatless Monday every so often will be welcomed at our table! The proof was in the chilli... :)


Jamie Oliver's Ten Healthy Meals

This recipe was adapted from Jamie Oliver's Kerryann's Chilli Con Veggie where she says, "it's an easy chilli recipe full of good stuff and makes the perfect midweek vegetarian meal for the family." I couldn't agree more.

Adapted Jamie Oliver: Kerryann's Chili Con Veggie
Makes 4 to 6 servings

1 medium onion, chopped
2 cloves of garlic, minced
1 long fresh red chilli or 1 to 2 dried chili peppers
1/2 bell pepper, chopped
1 Tbsp. olive oil
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. smoked paprika
½ cinnamon stick, or 1/2 tsp. ground cinnamon
1 Tbsp. dried oregano
1/4 tsp. nutmeg
2 Tbsp. tomato paste
250 g dried red lentils
1 can 
(540 mL) red or white kidney beans, drained and rinsed
1 can (540 mL) black beans, drained and well rinsed
1 can (400 mL) diced tomatoes
1 L vegetable broth
1 cup corn kernels
kosher/sea salt and freshly ground black pepper to taste

Garnishes: cilantro, green onions, jalapeno, red onions, avocado, lime wedges and hot sauce.



Heat oil in large pan and cook onions, garlic, chili and bell pepper for about five minutes, or until softened. Add the spices and dried herbs; stir-fry for two minutes – if it's a little dry at this point, simply add a splash of water to help it out. Stir in the tomato paste and cook for a further two minutes.


Stir in the lentils, beans and chopped tomatoes, then add the broth (or use water and add vegetable seasoning cubes). Bring it all to a boil, then reduce to low heat and let it simmer for at least one hour, or until thickened and reduced, stirring occasionally. Discard the cinnamon stick. Add corn and cook five minutes more then season to your taste. Let everyone dress up their chilli bowls at the table with the bounty of fresh toppings!


Make sure you stir every so often to distribute the liquid or it will burn on the bottom.


Served with an option of long grain and wild rice on the side as well as a hearty green garden salad.

With the older kids dashing hot sauce all over their bowl and Matias being a chilli one-tooth monster...




It was like a mini Mexican fiesta with all the fresh flavours and vibrant colours. 
Hearty, tasty and no one missed the meat! O!

To take it a step further, I used left overs to make Chili Con Carne Patties with homemade pastry.

Chili Con Carne Patties

Check out Jamie Oliver's Ten Meals to Kick-Start A Healthier 2015. Delicious, nutritious midweek meals you can cook all year, with videos and features to get you inspired!




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