When I served up this chilli last night, Dave's first reaction was to call it a sneaky trick because it didn't contain any meat. He did admit that it tasted good though so hopefully I'll get to make it again sometime! I found the original recipe here on allrecipes.co.uk and amended it slightly to make two portions. In reality, this ended up being three portions though so the freezer got one as well.
2 tbsp olive oil
1/2 a large onion, diced
1 garlic clove, finely chopped
1 red pepper, diced
2 tsp ground coriander
1 tsp chilli powder
2 tbsp tomato puree
2 tsp ground cumin
1/2 tsp paprika
1x 400g can chopped tomatoes
1x 400g can mixed beans
1 bay leaf
salt to taste
Heat the oil in a large saucepan.
Fry the onion, garlic, red pepper, coriander and chilli powder until the vegetables are soft, stirring occasionally.
Stir in the tomato puree, cumin and paprika, and heat through.
Add the tomatoes, beans, stock and bay leaf. This step is why my chilli was only 'almost vegetarian'. I used a beef stock cube but the original recipe lists vegetable stock.
Bring to the boil then reduce the heat, cover and simmer gently for 30 minutes. Season with salt. It was a bit too runny at this point for our taste so I then kept the pot on a low simmer but uncovered for a further 30 minutes to thicken the sauce.
I served our chilli with steamed basmati rice. If I was serving this regularly and wanted to ring the changes, I could add minced meat but I think I would probably choose bacon bits or chopped smoked sausage instead. Smoked paprika would add a lovely flavour too but we only had regular.