Storecupboard Veggie Chilli
I was cooking dinner for my husband and myself last week and got in my head that I would make him a chilli. I didn't want to eat meat so thought about what I could do instead by just using ingredients I already had at home, to save money.
The result was delicious, cheap and enough to feed at least 4! (Although I tripped over one of Larry's toys whilst holding the leftovers and threw it all up the walls, meaning it only fed me once. nightmare.)
I completely made this recipe up using what I had at home so again, it is very flexible to your own preference and ingredients that you have to hand. This is just here to give you a little nudge of inspiration and help you to try something new without breaking the bank or having to buy lots of things, I hope.
What I used:
1 red onion, chopped
1 garlic clove
1 courgette, chopped
1 leek, sliced
some medium curry powder
1 tin chopped tomatoes/fresh tomatoes
pinch of sugar (I used soft brown)
salt and pepper
1 tin red kidney beans, drained and rinsed with water
1 tin haricot beans, drained and rinsed with water
2 handfuls of spinach
1. Add the onion and garlic to a large pan on medium heat with some olive or coconut oil. Stire regularly until the onion starts to change colour.
2. Add the leeks and courgette then after a few minutes add the spices to taste (i wanted it hot to get rid of my cold!), stirring it all together to coat the vegetables.
3. next Add the tin of tomatoes, or your fresh tomatoes and then the sugar, salt and pepper to taste, and stir. Turn down the heat and simmer for 5 minutes.
4. Add the beans to the pan and give a good mix. Add a little water if you feel the sauce is too dry, or add another tin of tomatoes if you'd like! Continue to cook on low heat for another 15 minutes or so until the beans have softened.
5. Add the spinach a few minutes before you are ready to serve, allowing it to wilt.
6. I served mine with some curried roast veg (sweet potato, carrot and parsnip) but it's also delicious with rice and yoghurt or an avocado.
7. This can be cooled and frozen in airtight containers portioned appropriately and will last a good few weeks. Otherwise it should feed you a good few meals and is great for taking to work to reheat on a busy day.