Denise says:
Now the weather has changed and the clocks have gone back, we begin to think of winter warming food. Chilli is one of my favourite family meals that can be made in large quantities and put it in the freezer for another day.
I like to vary the vegetables to tie in with what is in season and fresh on the day. I may serve it with rice, mashed potato or cous cous.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 6 people
Ingredients:
2 courgettes – roughly chopped2 carrots – peeled and roughly chopped
2 red onions – peeled and roughly chopped
1 tin 400g – chopped tomatoes
2 tins 400g – chilli beans or plain kidney beans
1 green pepper – seeds removed and roughly chopped
4 sticks celery – roughly chopped
2 red chillies – finely chopped and seeds removed
2 cloves garlic – peeled and finely chopped
2 tablespoons vegetable oil
Salt and freshly ground black pepper
225g Cous Cous
500ml Vegetable stock
Method
1)Heat the oil in a deep saucepan or frying pan.2)Add the onions, garlic, carrots, chilli and celery. Cook for 3 minutes.
3)Add the courgettes and pepper, tomatoes, chilli beans and salt and freshly ground black pepper.
4)Bring to the boil and simmer for approximately 15 minutes or until the vegetables are just soft.
5)Pre-heat the oven to 200 C/400 F/ Gas mark 6.
6)For the garnish, using a saucer or ramekin, cut the pastry into 10cm circles. You will need 6. Glaze the pastry and for a spicy finish, sprinkle with chilli powder or freshly ground pepper. Place on a lined baking tray and bake for 10 minutes.
Cooks Tip: I find it better to slightly under cook the vegetables so that when you re heat the chilli, the vegetables still have a slight bite to them.
To serve: Spoon a generous helping of cous cous cover with vegetable chilli.