International Lifestyle Magazine Issue 53 | Page 38
In association with
S p i c y Ve g e t a r i a n
By Ly nn Nichols on
W
hen the wind is howling outside and you just want
to feel comfortable and warm, a chili always hits the
spot. When you make this, double up and freeze some, this
way you always have something delicious and warming on
standby!
Ingredients
I do realise this seems like a huge amount of ingredients, but most of them will be things you
keep in your larder, if you do not already, and can be used for many dishes as you only need
a small amount.
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large bell peppers (1 green, 1 red), chopped
3 medium carrots, finely chopped
Sea salt - Maldon is perfect but use what you have.
6 cloves garlic, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 to 1 chipotle chile pepper chopped - soak in a little water first if you buy yours dried and
wear gloves!
1 tablespoon tomato paste
2 tortillas, torn into pieces
1/2 cup brewed coffee - I know this sounds strange but it really works and do not use instant!
1 tim of whole plum tomatoes, crushed by hand
2 tablespoons unsweetened cocoa powder
2 tins of pinto beans, drained and rinsed
1/2 head cauliflower
Handful of finely chopped fresh coriander
For the dressing.
Torn coriander leaves for topping (optional)
Shredded reduced-fat cheddar cheese,you can use
vegan cheese for this or simply leave out
and some finely chopped spring onions.
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