Hairy Biker's Ultimate One-Pot Chilli Con Carne | This Morning
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They’re in the kitchen with a midweek Mexican feast. The Hairy Bikers are back with a delicious one-pot Chilli Con Carne.
Broadcast on: 30/10/19
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CHILLI NON CARNE SOUP | Jamie Oliver
If you're after a healthy, meat free autumn recipe then look no further. This chilli non carne is full of hearty, warming flavours and is sure to cheer you up as the evenings draw in, plus it's a little lighter on the pocket too - ideal. Happy cooking!
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Chili non Carne - Vegan chili with tempeh ????️ ????
If you never cooked with tempeh and love spicy food, this is a great dish to give it a go. Tempeh combines perfectly with red kidney beans and it will absorb all the smoky and spicy flavours you’re cooking with. Serves: 2
Ingredients:
2 - 3 tbsp vegetable oil
1 medium onion, chopped
2 - 3 garlic cloves, finely chopped
1 small (or ½ medium) red (bell) pepper, deseeded and chopped into small pieces
200g tempeh block, cut into small cubes (about 1cm)
250 - 350ml vegetable stock or water
2 tsp mild chilli powder
1 tsp smoked paprika
½ - 1 tsp chipotle chilli flakes (you can replace it with chili flakes, hot chili powder or cayenne pepper; start by adding a small amount and gradually adjust to your taste)
200g tinned chopped tomatoes
1 - 2 tbsp tomato paste or tomato puree
400g can red kidney beans, drained and rinsed
15g fresh parsley leaves, chopped
salt and freshly ground pepper, to taste
rice, avocado salad and/or tortilla chips to serve
Method:
1. Heat 2 or 3 tbsp vegetable oil in a non-stick medium saucepan and gently fry the onion, garlic and pepper for about 7 - 8 minutes, stirring occasionally.
2. Add the chilli powder, paprika, chipotle flakes and tempeh and fry over a low heat for 5 minutes, stirring frequently.
3. Add about 250ml of vegetable stock (save the rest so you can use later if necessary), tomatoes and tomato puree, and stir everything well. Bring the pan to a boil, reduce the heat and let it simmer, covered, for about 15 minutes.
4. Add the red kidney beans and simmer for a further 10 minutes. If necessary, add a little more stock or water. Taste and adjust seasoning. Finally, stir in the chopped parsley in the last 2 minutes of cooking.
5. Remove from the heat and serve hot with rice, avocado salad and/or tortilla chips.
Recipe inspired by: Linda McCartney’s Home Cooking, Linda McCartney and Peter Cox, Bloomsbury, London, 1990, ISBN 0747507376.
#vegan #chili #vegetarian