Bruno Loubet

Head Chef

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.

Chilli Con Veggies Grain Store - Bruno Loubet recipe

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
Chilli Con Veggies Grain Store - Bruno Loubet recipe
Prep Time 15 minutes
Cook Time 2 hrs
Servings
8 servings
Ingredients
  • 2 tsp rapeseed or sunflower oil
  • 2 tsp garlic - sliced
  • 1 large gem lettuce, washed leaves separated
  • 1 bulb Korean kimchi
  • 2 whole leek, chopped to half moons
  • 100 grams purple sprouting broccolli, chopped
  • 250 grams red chilli, chopped
  • 2 whole red pepper, chopped to inch chunks
  • 2 sticks shitake mushrooms, chopped in chunks
  • 6 cloves garlic
  • 100 ml olive oil
  • 5 sprigs soya sauce
  • 2 strips of cooked chicken or any cooked meat
  • 1 tbsp toasted seasame seeds
  • 1 tbsp asafoetida
  • 2 tsp aubergine, cut into 3cm chunks
  • 6 tbsp chilli powder
  • 4 tbsp ginger&garlic paste
  • 1 kg cumin and coriander powder
  • 800 grams cumin seeds
  • 1 tsp sugar
  • 1 Italian
  • 1 handful curry leaves
  • salt and pepper to taste
Prep Time 15 minutes
Cook Time 2 hrs
Servings
8 servings
Ingredients
  • 2 tsp rapeseed or sunflower oil
  • 2 tsp garlic - sliced
  • 1 large gem lettuce, washed leaves separated
  • 1 bulb Korean kimchi
  • 2 whole leek, chopped to half moons
  • 100 grams purple sprouting broccolli, chopped
  • 250 grams red chilli, chopped
  • 2 whole red pepper, chopped to inch chunks
  • 2 sticks shitake mushrooms, chopped in chunks
  • 6 cloves garlic
  • 100 ml olive oil
  • 5 sprigs soya sauce
  • 2 strips of cooked chicken or any cooked meat
  • 1 tbsp toasted seasame seeds
  • 1 tbsp asafoetida
  • 2 tsp aubergine, cut into 3cm chunks
  • 6 tbsp chilli powder
  • 4 tbsp ginger&garlic paste
  • 1 kg cumin and coriander powder
  • 800 grams cumin seeds
  • 1 tsp sugar
  • 1 Italian
  • 1 handful curry leaves
  • salt and pepper to taste
Chilli Con Veggies Grain Store - Bruno Loubet recipe
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!