Vero’s Warming winter chilli recipes for meat-eaters and veggies
This is a very loose recipe, so use your creativity and use the veggies and meats or meat-alternatives you enjoy the most.
Today’s chillies both contained:
- Onions and garlic with olive oil to get started
- A mix of courgette (zucchini to the American-speaking viewers), mushrooms, tomatoes, peppers, carrots, roasted butternut squash… but you could add green beans or any fresh veg you have at hand
- Beans; Butter beans, canellini beans, red kidney beans and one tin of Heinz baked beans
- Tomato paste and a tin of chopped tomatoes (unless you have tons of fresh ones at hand, of course!)
- A good glug of red wine (and another for the cook!)
- A splash of Worcestershire sauce, balsamic vinegar and a squeeze of ketchup
In the veggie one, I used 100g of soya mince. In the meaty one, I went all out with a mix of pork sausage meat, turkey mince and ground beef mince. Choose a combination that makes you happy – we’ve been known to throw in leftover pulled pork or ribs meat!
Start by frying off the onions and garlic, then add the meat and cook it until it catches just a bit and starts browning nicely. Add a glug of wine and let it mostly evaporate. Add in the veggies from the hardest to the softest, and let them cook down a bit.
Once the veggies are partially cooked, add the beans, tomato paste, tinned tomatoes, spices – and the soya mince if usnig the dry version – and mix it all together.
Give it plenty of time; An hour or two will allow the flavours to merge together. Leave to cool, if you can help it, or grab a nice big bowl to enjoy!
We love to serve it with steamed rice or tortilla chips. Even small amounts of leftovers are great in a burrito wrap with rice, guacamole and cheese. So tasty! 😀