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Vegetable Chilli Con Carne

I recently had dinner with a very good friend and he was telling me how his little boy, aged eight, had recently started following a vegetarian diet. This got me thinking, whilst I don't eat anywhere near as much meat as I used to, why don't I experiment with some new recipes that don't include meat. It has definitely forced me to be more creative with my thinking, and is a process I have loved. First up is a warming vegetable chilli con carne. 


Ingredients

  • 3 cloves of garlic
  • 3 carrots
  • 2 guajillo chillies
  • 2 peppers
  • 1 large onion
  • 1 cauliflower
  • 1 large courgette 
  • 2 tins of chopped tomatoes 
  • 750ml vegetable stock 
  • 1 tablespoon tomato puree
  • 2 teaspoons ground corriander 
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano 
  • 1/2 teaspoon cinamon
  • 1/2 teaspoon cayenne pepper
  • 10g 90% cacao chocolate
  • Himalayan salt for seasoning 

Cooking Times

  • Prep Time : 10 mins
  • Cooking Time : 2 hours

Method

Before I explain how to cook the dish a quick word on guajillo chillies. These chillies, which can be purchased online, give the dish a lovely warming heat and a deeply aromatic flavour. You can soak them boiling water to soften, but if you don't have time simply chop them by hand, ensuring you keep the seeds for that added heat. 
 
Start by crushing and finely chopping the garlic before adding to a large casserole dish with a healthy splash of olive oil over a medium heat. 
 
Finely chop all of the vegetables and add to pan. You can do this by hand but I think it's much easier, and less time consuming, to use a food processor. 
 

Next add in the tins of tomatoes, all of the herbs and spices and the vegetable stock before stirring everything together. 

Place the lid on the casserole dish and allow to cook over a low to medium heat for two hours. The chilli will reduce down during this time so be sure to keep an eye on it and stir occasionally.  

Towards the end of the cooking process add in the dark chocolate and season with salt. Serve hearty bowls either on its own or with brown rice. 

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