Recipe: Five Veg Chilli

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In the summer I ate at the Grain Store near Kings Cross. When it opened it got a lot of plaudits for giving vegetables the same weight as meat on its menu. To read some reviewers, you’d think it was ushering a whole new era of vegetable-centred food. *Looks around* Yeah, that so worked! Anyway, they do have a higher than normal number of veggie options on the menu and when I was there I had the Chilli con Veggie. I was impressed because they produced a thick, satisfying chilli with no use of meat substitutes, just vegetables.

I didn’t really have a clue how to emulate this until I watched a TV series Kew on a Plate where Raymond Blanc cooked the produce of a splendid kitchen garden. He produced a chilli that was pretty much made up entirely of grated vegetables. Now I knew what to do.

This is great. It is everything I wanted it to be – hearty, satisfying and with no fake meats in sight. I suspect it will do a lot towards your five-a-day within one serving.

 photo IMG_0413_zpsqqopnl3a.jpg

Ingredients
200g dry kidney beans
1 onion
2 medium carrots
1/2 large fennel bulb
1 red pepper
3 stalks celery
1 small aubergine
2 cloves garlic, chopped
1 red chilli, chopped
1 400g tin chopped tomatoes
1 tbsp tomato puree
1 tbsp marmite
1 tbsp mushroom ketchup
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp chilli flakes
2 tsp cocoa powder
2 tbsp coriander leaves, chopped

Soak the dry kidney beans overnight.
Drain, and add to a saucepan, cover with water. Bring to the boil and boil hard for 10 minutes. Reduce to a simmer and cook for 45 minutes or until the beans are tender.
When cooked, drain but reserve the cooking liquid.

Grate the onion, carrots, fennel, pepper, celery and aubergine.
Heat a little oil in a large saucepan.
Add the garlic and chilli and stir for a couple of minutes.
Add the grated vegetables to the pan and stir.
Cover and sweat gently for 10 minutes.
Add the cooked kidney beans.
Add the chopped tomatoes and fill the empty tin with the juices from the cooked beans and add to the pan.
Add the tomato puree, marmite, mushroom ketchup, ground cumin, smoked paprika, chilli flakes and the cocoa powder.
Stir thoroughly, bring up to the simmering point and simmer, uncovered, for 30 minutes.
Check for seasoning.
Serve with a sprinkle of coriander leaves over the top.
This goes well with rice or crusty bread.

Serves 4 hearty appetites

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4 responses »

  1. Hello! Long time reader, first time caller 🙂 I made this last night, with a couple of variations, and it was fantastic! Brilliant idea to use grated veggies, especially the aubergine. It really made that texture that you want in a chilli.

    I didn’t have fennel or celery, so I used an extra, huge onion instead. The corner shop near me did have okra though, so I chucked in some of them too (half thinly sliced, half whole). I also didn’t have the patience to grate ~all~ the veg, so some were chopped, which I think was a bonus texture-wise.

    I also used vegemite instead of marmite, because it’s superior (why yes… I am Australian!), and hoisin sauce instead of mushroom ketchup.

    I uploaded a picture for anyone curious. See link I’ve posted as my ‘website’ or http://i.imgur.com/qoU8Zxx.jpg

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