VEGETABLE CHILLI

GF, NF, EF, DF

SERVES at least 6

INGREDIENTS:

  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 2 zucchini, sliced
  • 2 carrots, sliced
  • ½ large head (or small whole head) of broccoli cut into large florets
  • 150-200g cauliflower cut into large florets
  • 1 Cup of pre-soaked over night, kidney or cannelloni beans (or a can if you like)
  • ¾ Cup brown lentils (or a can)
  • 700g jar of tomato Passata
  • ½ Cup water
  • ½ tsp. salt
  • ¼ tsp. cracked black pepper
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 Tbsp. paprika
  • ¹/8 tsp. chilli powder (if you choose)
  • 1 Tbsp. extra Virgin Olive Oil

 

METHOD:

  • In a large frying pan, heat oil on medium-high heat. Add onion and cook until soft. Add garlic and stir for 1 minute.
  • Put all the spices into the pan and stir continuously for 2 minutes. Stir in all the vegetables (don’t add lentils and beans if they are from a can). Stir in the salt and pepper.
  • Pour passata sauce over the vegetables. Put the water into the empty passata jar and swish the left over sauce and water around, then pour it into the pan.
  • Bring to the boil and then pour it all into a slow cooker. Cook on high for at least 5 hours.
  • If you used lentils and beans from a can, add those in with no less than ½ hour before the end of the cooking.
  • Taste the chilli to see if it needs more salt, pepper or chilli.
  • I give it a rough little whizz with a hand blender so the kids can’t really see the vegetables.
  • For myself I serve it with rice and top with guacamole.
  • For the kids, I like to use it as a sauce to pour over some thinly sliced chicken breast fillets that I have sprinkled with a little salt and paprika and cooked in the pan with some coconut oil.

 

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