"Champion" vegetable chilli
This is a derivative of my beef chilli recipe. Serves 6 or so.
- Vegetable oil
- 6tsp cumin
- 4 medium onions, chopped
- 4 cloves garlic, chopped or pressed
- 1-2tsp mustard powder
- 1-2tsp chilli powder
- 1-2tsp black pepper, ideally freshly ground
- 2 veg stock cubes
- 4tsp oregano
- 2tsp rock salt
- 2 capsicum (peppers), chopped
- 3 medium tomatoes, chopped (optional but recommended)
- 2tsp malt vinegar
- 2x 400g tin of chopped tomatoes
- 2dsp (approx) tomato ketchup
- 1x 400g tin of kidney beans (or use dry beans instead of tinned, but if so you MUST pre-soak them overnight)
- 1x 400g tin of chick peas, mixed beans or similar.
- Heat the oil. Don't be stingy with it.
- Add 4tsp cumin, onions and garlic. Fry well, until they're just going soft.
- Add the rest of the cumin, mustard, chilli powder, pepper, crumbled stock cubes, oregano, salt, capsicum, and fresh tomato. Fry for a few minutes; the tomatoes (if you're using them) will start to go mushy.
- Add the vinegar, tinned tomatoes and ketchup. Cook for a few minutes. As you're doing so, slowly add about 200ml water. (I like to rinse the last dregs out of the tinned tomatoes.)
- Add the kidney beans and chick peas. Simmer for about 30 minutes.
- Start with the lid off to let it reduce, but don't let it dry out too much; keep it runny.
- STIR REGULARLY or you risk burning it to the bottom of the pan.