Chilli Con Veggies Recipe!

This a delicious twist on the classic Chilli Con Carne, minus the carne, but with added taste! Putting the vegetables through a food processor makes for a fine sweet base sauce bringing the beans and spiced pepper flavours to the fore.

The Grain Store is in London’s Kings Cross and in 2013 was voted the UK’s most sustainable restaurant. While meat and fish are served at the Grain Store vegetables are given equal billing, if not the starring role.

Serve with brown rice, and if you fancy, sour cream on the side!

Print Recipe

Chilli Con Veggies

Prep Time

15 minutes

Cook Time

2 hrs

Servings

8 servings

Ingredients

• 2 tsp cumin seeds
• 2 tsp cumin seeds
• 1 large Onions
• 1 bulb fennel
• 2 whole red pepper, chopped to inch chunks
• 100 grams tinned piquillo pepper, sliced
• 250 grams button or chestnut mushrooms sliced
• 2 whole carrots, sliced
• 2 sticks celery, sliced
• 6 cloves garlic
• 100 ml olive oil
• 5 sprigs thyme
• 2 bay leaves
• 1 tbsp fresh oregano
• 1 tbsp sweet smoked paprika
• 2 tsp chipotle paste
• 6 tbsp HP Sauce
• 4 tbsp Vegan Worcestershire sauce
• 1 kg diced tinned tomatoes
• 800 grams Tinned cooked red kidney beans:
• 1 tsp sugar
• 1 lemon
• 1 handful fresh coriander
• salt and pepper to taste

Prep Time 15 minutes Cook Time 2 hrs Servings 8 servings Ingredients 2 tsp cumin seeds 2 tsp cumin seeds 1 large Onions 1 bulb fennel 2 whole red pepper, chopped to inch chunks 100 grams tinned piquillo pepper, sliced 250 grams button or chestnut mushrooms sliced 2 whole carrots, sliced 2 sticks celery, sliced 6 cloves garlic 100 ml olive oil 5 sprigs thyme 2 bay leaves 1 tbsp fresh oregano 1 tbsp sweet smoked paprika 2 tsp chipotle paste 6 tbsp HP Sauce 4 tbsp Vegan Worcestershire sauce 1 kg diced tinned tomatoes 800 grams Tinned cooked red kidney beans: 1 tsp sugar 1 lemon 1 handful fresh coriander salt and pepper to taste

Instructions

1. In a deep frying pan, heat up the cumin seeds for a couple of minutes to release their oils. Remove and repeat this with the coriander seeds. Grind them into a fine powder with a peste and mortar or spice/ coffee grinder
2. Place all the sliced vegetables and garlic in a food processor, a few at a time and whizz until finely chopped
3. Heat olive oil in a large pot and then cooked the chopped vegetables until they start to soften
4. Add the thyme, bay leaves, oregano, paprika, chipolte, cumin and coriander and mix well. Leave to stew for 3 to 4 minutes, then add the HP Sauce, Worchestershire Sauce, chopped tomatoes and red kidney beans, sugar, salt and pepper
5. Bring to the boil then lower the heat to a simmer and leave to cook with the lid on for 1 1/2 hours, stirring the pot from time to time. Check seasoning and adjust according to taste
6. Just before you serve, stir in the lemon juice and fresh coriander. Serve with brown rice, and if you like, sour cream!