Veggie Chilli 3 Ways

Bonfire night is nearly upon us, so it's time for a fiery, spicy, warming bowl of chilli.

In a bid to give you more bang for your buck, I've developed a recipe which can be eaten in 3 different ways. So you can make a big batch of the chilli, freeze the leftovers and have two more dinners ready to go whenever you fancy them.

Chilli (Serves 6)

1 tbs coconut or avocado oil

1 onion, finely chopped

2 garlic cloves, crushed

2 red peppers, chopped

200g mushrooms, sliced

20g coriander, stalks and leaves

2 tsp cumin

2 tsp ground coriander

1 tsp chilli

1 shot espresso

1 x 400g tin chickpeas

1 x 400g tin black beans

1 x 400g tin kidney beans

2 x 400g tins chopped tomatoes

Salt & pepper

With Quinoa (serves 2)

300g quinoa

Juice of 1 lime

2 tbs tahini

Salt & pepper

With Sweet Potatoes (serves 2)

2 sweet potatoes

2 tbs tahini

Handful fresh coriander

With Tortillas (serves 2)

4 corn tortillas

1 avocado, mashed

2 medium tomatoes, chopped finely

1/2 red onion, chopped finely

Juice of 1 lime

Salt & pepper

30g feta

Add the oil to a large pan and cook the onion over a medium heat for 3-4 minutes, until soft and translucent. Add the garlic, spices and coriander stalks and cook for 2 minutes so the spices release their fragrance. Add the beans, espresso and tinned tomatoes and let the mixture simmer on a low heat for 30 minutes, stirring every now and then. After 20 minutes add the pepper and mushrooms to simmer for 10 minutes.

Finally, stir in the coriander leaves and adjust seasoning if needed.

With Quinoa

20 minutes into the chilli cooking, put the quinoa in a pan and top with double the volume of water before bringing to the boil for 10 minutes. It will have soaked up all the water once cooked.

Once the quinoa is cooked, stir through the lime juice and tahini and season. Serve alongside the chilli.

With Sweet Potato

Bake the sweet potato in the oven at 200 degrees C/390 degrees F for 30 minutes. Serve the chilli on top of the potatoes, drizzle with tahini and coriander leaves.

With Tortillas

Mix together the avocado, tomato, onion, lime juice and salt and pepper to make the guacamole. Serve alongside the chilli in the tortillas wraps and crumble over the feta.