veggie chili with all the trimmings

On a chilly January evening, a spicy savoury chili dish, with hints of cumin, oregano, chilli amongst chopped tomatoes and kidney beans really hits the spot. I’ve been thinking about this as a dinner idea for about a week, imagining the pot bubbling away. I normally like to let it simmer with a bit of beer in it, but seeing as I don’t have any in the house, I most virtuously abstained. Besides, with all those lovely spices in my cabinet, it’s bound to be a warm and earthy success.

I used kidney beans, so I’m going to forego having any rice, and eat this more like a soup or stew. But my husband isn’t going to let that fly, so I’ve boiled him some brown rice.

As for toppings – reduced fat crème fraiche, reduced fat cheddar and loads of spring onions grace the surface of the chilli.

It was so wonderfully filling, I didn’t even think about my stomach for the rest of the night.

Spicy kidney bean chilli
(serves 2)

10 sprays of olive oil
1 large red onion, chopped
1-2 cloves of garlic, chopped
2 big green chillies, chopped (discard some of the seeds if you don’t like it that hot)
2 stalks of celery, chopped
2 cans of chopped tomatoes
1 can of kidney beans (preferably organic), drained and rinsed
spices: Tony Chachere’s is great, but if you don’t have it use a combination of cumin, chilli powder, oregano, salt and cracked red pepper (or use them all – that’s what I did)

1 large bunch of spring onions, chopped
100 g of reduced fat mature-cheddar, grated
4 tbsp of half fat crème fraiche

Heat the olive oil in a pot and add the onions, celery, and half of the chillies. Sauté for about 5 minutes over medium-high heat. Add the rest of the chillis and the garlic and sauté for a further 3-4 minutes.

Add the kidney beans to the pot and stir well. Then add the chopped tomatoes and all the spices, again stirring. Bring to a light boil and reduce to a simmer for at least 15-20 minutes.

Check the seasoning at the end and add more if needed.
Split evenly in two large bowls and garnish generously with the spring onions, grated cheese and crème fraiche.

Calories: 430 per serving (If you’re adding 50 g (dry weight) of rice, that’s another 175 – to be honest, I don’t think you need it, it’s plenty filling on its own.)

The flavours in this were incredible – just the right about of heat, with the lovely, soft kidney beans and the creamy, tangy crème fraiche mixing with the viscous tomatoes. For a more Southwestern kick, smoked chillis would be great though I would make this again exactly as I did last night.