This No Meat Family Chilli has bags of flavour and a really hearty consistency, so much so you won’t miss the meat, I promise you! A rich and aromatic combination of spices, together with juicy tomatoes, and protein-packed beans makes this a family favourite in our house.
What to cook when one member of the family is a vegetarian but the rest are committed meat-eaters who need a hearty meal packed full of flavour? This No Meat Chilli fits the bill perfectly. You realise pretty quickly, when cooking this without meat, that all the real pleasure of a good chilli comes from its flavours – spices like all spice, cumin and of course chilli powder.
I use mild chilli powder for this and kept it to one tablespoon to cater to not-so-adventurous tastes but if your family like a bit of heat in their meal then you can safely go up to two tablespoons or add finely chopped chilli peppers. Test as you go!
All the work is at the start, prepping the onion, garlic and peppers but once it’s in the pan, simmering away, you buy yourself 30 minutes to get on with the rest of dinner or even – why not – put your feet up for a bit.
No Meat Family Chilli is one of those dishes that tastes better the more time the flavours get to sit together, so this is really excellent the next day. I just put the cooled Dutch Oven straight in the fridge to save on washing up and then reheat thoroughly on the stove top the next day. This can also be frozen for up to three months, in airtight containers.
Serve with lots of rice (we like the Seeds of Change pouches which work really well with this), plus warmed floury tortillas, guacamole, salsa, sour cream and of course grated cheese. 9 out of 10 from the kids!
- 2 medium onions, finely chopped
- 3 cloves garlic, minced or chopped finely
- 1 red pepper cut into bite-size pieces (you can also use green pepper or a mixture of red and green)
- 1 Tbsp olive oil
- 1 400g tin chopped tomatoes
- 1 400g tin kidney beans, rinsed and drained well
- Approx 140g tomato puree
- 2 Tbsp brown sugar
- 1 Tbsp mild chilli powder
- 2 Tbsp ground cumin
- 1/2 teaspoon ground coriander
- 2 tsps oregano
- Large pinch of ground cloves
- Large pinch of ground allspice
- Heat the olive oil on the stove top in a large Dutch Oven or heavy saucepan.
- Add the onions, garlic and peppers and saute slowly on a low heat until they are softened. The slower you saute the better, to prevent burning.
- Add the tomatoes, puree, beans, sugar and all the herbs and spices.
- Bring to the boil, cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
- If the chilli looks a bit on the dry side add a little more water or vegetable stock and continue simmering.
- Serve with rice, flour tortillas, sour cream, guacamole, salsa and grated cheese.