As you know one of the reasons I started this blog was to share recipes that made life easier when catering for vegetarians and meat eaters at the same time.
Offering two dishes in the time it takes to make one.
Along the way I have rediscovered my love of photography and have managed to encourage Teen Vegetarian to take more of an interest in what she eats.
So it is proving to be a very positive experience for all of us. The fact that so many of you lovely people are checking it out, reading and commenting, well that’s the icing on the cake for me. Thank you!
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Yesterday we were all cold..AGAIN..the problem with the boiler continues and so yet again we had no heat or hot water, I am assured that the new boiler will be up and running tonight so hopefully this will be that last time I mention it!!
As the day progressed I developed an urge for a warming chilli and once the idea took hold, all other plans went out the window.
My Mum, an excellent cook, made me a recipe book for Christmas a few years ago and this is one of her classic recipes.
All I have done is make it straightforward for the cook when catering for vegetarians and meat eaters at the same time. This way you make one big vegetable chilli that gets divided into a con carne pot and con vegetable pot.
Saving on time and agro.
Two for one! My favourite type of recipe.
Unfortunately in the afternoon I got side tracked looking at some rather beautiful food blogs so ended up making this in a rush. The good news is, it tasted just as good even though I cooked it for the minimum time, not the normal hour plus.
Luckily I’d been to the market up the road and got some lovely looking peppers and other veg so could just throw it together.
Here is my version of my lovely Mum’s recipe.
CHILLI CON CARNE AND CHILLI CON VEGETABLES!
This is an adaptation of my Mum’s delicious chilli con carne recipe that I have modified to make easy to prepare for meat eaters and vegetarians at the same time. Just make sure you have enough pans it is easy to make the two chilli’s simultaneously.
Ideally you need 2 frying pans and 2 saucepans or casserole dishes.
Preparation time 10 minutes
Cooking time 45 minutes or longer if you have time! The ideal is 2hrs to develop a rich flavour but if you are in a hurry I have done it in 45 minutes and it was delicious
It serves 4-6 people - 4 meat eaters and 2 veggies though this can be easily adapted!!
1 large red onion
3 cloves of garlic
1 large red pepper
1 green pepper
1 tin of red kidney beans
2 tins of tomatoes
1 tbsp tomato paste
11/2 tsp chilli powder
1 tsp ground cumin
2 tbsp black treacle
500g pack of beef mince
1 handful of spinach and 2 florets of broccoli or cauliflower what ever you have.
WHAT TO DO:
1. Slice the onions, peppers, garlic and carrots and fry in olive oil for about 3-5 minutes. At the same time gently fry the mince in A SEPERATE FRYING PAN.
2. Add the cumin, chilli and treacle to the vegetable mixture and stir in well then add the tins of tomatoes, kidney beans and tomato paste and stir well.
3. When the mince has browned transfer it into a casserole and add 2/3 of the vegetable tomato mixture, stir to combine it together and cover. Just make sure you have kept as much of the vegetable mixture as you need for your vegetarians. Transfer this remaining vegetable chilli into a smaller casserole or saucepan. At this stage add the handful of spinach and the broccoli florets, cover and simmer gently.
4. That’s it now just let it simmer, have a beer, if you are really going for it make some guacamole and cheese nachos if not set the timer and forget about it.
This fed 4 hungry people easily with rice and guacamole. With left over’s for lunch the next day.
Today I heated the leftovers, put them in an oven proof dish, sprinkled them with nachos and grated cheese and baked for 10 minutes until the cheese melted. More delicious food for no effort..
|Chilli and nachos|
Quick, easy, delicious.