Every year in Adelaide we all sit around, look at one another and exclaim in surprise to how cold it is. To be fair .. we get the extremes here .. its hard to go from 45 degrees to 1 degrees (and below !) … especially when central heating simply doesn’t exist here. A true ‘Adelaidian” will complain through the worst of winter and the very hottest of summer. Secretly we could not live without our seasons, I am thinking of our beloved wine grapes here …
Personally, apart from those terribly cold mornings I don’t mind it. I see it as touch of the UK and enjoy pilling on my collection of woolly hats and scarfs. Of course the excuse to cook up some bold and spicy dinners isn’t half bad either. This amazing veggie chiili is definitely one of them. With a great kick of spices, fennel and herbs it is great for digestive health. A decent dose of veggies and a great protein kick from the beans leaves you feeling both nourished and warmed … not to mention it is both budget friendly and easy to take along to any pot luck dinner. It freezes like a dream too !
Veggie Chilli Recipe
1 tbsp coconut oil
1 Small Fennel
3 garlic cloves
1 red pepper
1 yellow pepper
1 red chilli
1 tsp cayenne pepper/chilli powder
1 tbsp cumin
1 tsp cinnamon
1 dried chipotle chilli ( optional )
1 tsp smoked paprika
1 bunch of coriander
1 tbsp of fresh oregano (heaped)
1 tbsp ACV
1 tsp cocoa powder
1 small sweet potato
800 gms beans ( Black/Kidney – mixed is good )
1 can chopped tomatoes
1 can whole tomatoes
Natural Yoghurt, Avocado and Cos Lettuce leaves to serve
- Peel and roughly chop the onion, along with the fennel.
- Peel and slice garlic.
- Halve, deseed and roughly chop the peppers and finely chop deseeded chilli.
- Chop Coriander root (reserve leaves) and oregano.
- Heat coconut oil in large pot. Add onion, garlic, fennel and peppers. Cook for 8 minutes or until onion is translucent.
- Add the mixed spices, herbs, chilli and chipotle chilli. Cook for 10 minutes. Add a little water if needed.
- Add chopped vegetables ( bite size cubes ) and cook for 5 minutes.
- Add tinned tomatoes, beans (drained and rinsed) and apple cider vinegar. Season with salt and pepper, give a good stir and bring to the boil.
- Allow to simmer for 40 mins, add filtered water if needed. Stir every 10 mins.
- Once cooked and cooled slightly add cocoa, Half the lime juice and half the coriander. Give a good stir
Serve in a big bowl with sides and lime wedges and nourish !
Ps. Don’t be alarmed by the cocoa ( you can make it cocao if you wish ) it creates a richness in the dish.