After months of the thermometer reaching 30°C daily, temperatures have suddenly dropped a little here in the Med. One feature of no longer living in a temperature controlled environment
, is that as soon as days no longer sizzle, thoughts instantly turn to heartier meals
. It is like a switch has been flicked.
I found this recipe on Jamie Oliver's website and modified it just a little to suit:
Kerryann?s chilli con veggie | Jamie Oliver | Food | Jamie Oliver (UK)
The quantity of beans did not fit in my pressure cooker, so the black beans in the original were simply left out:
CHILI CON VEGGIE
2 medium onions, peeled and chopped
6 cloves of garlic, peeled and finely chopped
1 medium leek, washed, trimmed and sliced (optional)
2 tablespoons extra virgin olive oil
1 long fresh red chilli or 1-2 tsp chili flakes (to taste)
2 flat tablespoons ground cumin
2 flat tablespoons ground coriander
2 flat tablespoons smoked paprika
2 flat tablespoons dried oregano
½ cinnamon stick, or 1 tsp ground cinnamon
1 whole nutmeg, finely grated or 1 tsp ground
2 tablespoons tomato purée (or whole 200g tin)
250 g (scant mug) dried green or brown lentils
250 g (scant mug) dried red lentils
2 x 400 g tins of red kidney beans, drained and rinsed
2 x 400 g tins of whole tomatoes, roughly chopped
2 stock cubes and 3 mugs (approx 1.2 litres) water (or use vegetable stock)
black pepper, freshly ground
- Sauté garlic until golden (a minute or two, stirring constantly)
- Add onions and continue cooking
- Add the spices and herbs and fry for 2 minutes, stirring (it may need a splash or water if it is too dry)
- Add the tomato purée, lentils, beans, chopped tomatoes, then add the stock cubes and water
- Bring it all to the boil, stirring occasinally, then either simmer for an hour, or if using a pressure cooker, bring to pressure, turn off heat and let it sit for a couple of hours
- Season with salt and pepper to taste.
I then brought this back to the boil and sealed it in four lots of 750ml glass jars to be enjoyed over a week or so. Flavour improves with standing.
The first lot I opened was used with lemon rice, but potatoes would go well, as would simply spooning the mixture in tortillas. If you are not vegan, dollops of thick creamy Greek yoghurt or sour cream are a good addition.
The next jar will be used on pizza (see post #47 for the dough recipe).