It feels really weird talking to you about making chilli since its so hot right now. Totally summer style. Like I’m sitting here wearing my summer style shorty shorts jimmy jams and all. So not winter chilli making weather . . . what are you gonna do?! Crank your AC and make the chilli that’s what! Unless you are fortunate enough to be in a place that is fast heading into cool, crisp, fall type weather . . . lucky!

When I initially got the urge to make this chilli it had been cold and raining for months . . . ok maybe weeks . . . alright days . . . and then I made it and the clouds parted, the sun came out and it has been crazy hot ever since. Clearly this chilli is weather changing delicious!

Not to mentions its so simple and quick to prepare but has soooooo much flavour! Weather changing remember?!

I have never blended up my own spice paste thingy before. You guys . . . out. of. control! So, so good! A few simple ingredients smashed together and then cooked off to make the most intensely delicious flavour base ever. It’s slightly sweet, with a nice smoky undertone and it definitely has a good kick to it. A simple combination of spices I bet you have already on hand combined with your traditional aromatic bases – onion and garlic, throw in a handful of coriander/cilantro (which FYI I don’t usually like but its a subtle addition not to overwhelming at all – go with it, it totally works!) all kicked up a notch with a good hit of chilli. Simple right but so, so good!

Once you sauté your capsicum/peppers and your spice blend all you do is throw in a crack a couple of cans of beans  (I used black beans and chickpeas like Jamie suggested but you could totally use whatever you have on hand – kidney beans, pinto beans it’s totally adaptable. Make it yours baby, own it!) add a jar of tomato puree and some stock and you are pretty much ready to get your chilli on!

Served traditionally by the bowlful with your fave chilli “fixings” a few good chunks of avocado, a generous sprinkling of cheese and a good dollop of greek yoghurt (or sour cream if you prefer) to help mellow out some of the heat. Oh and you gotta have a few corn chips on the side. I mean who wants to wash up an extra spoon when you can just use corn chips to scoop and inhale eat that deliciously healthy chilli . . . permission to eat corn chips granted my friend, you’re welcome 😉

Sweet, smoky and spicy vegetarian chilli that even meat loving men approve of. It’s fast, healthy, and outrageously delicious. Make. It. Happen! Sorry I don’t mean to sound so bossy . . . but I love you and do not want you to miss out on this, it’s just to good! So go make this chilli already! It’s totally easy, seriously healthy and not to mention super cheap to throw together. You know you wanna

Vegetarian Chilli
This incredible recipe re-written in my own words as appears in Jamie’s 15 Minute Meals Cookbook
Makes approx 6 cups of ch-ch-chilli, Serves 4+

Ingredients –

1 chipotle pepper (You can get them dried or canned – I used canned this time and for those of you in Sydney you should be able to find them at your local Norton St Grocer or Harris Farm Market or you can order from USA foods) you could sub for good old red chilli if you prefer 🙂

1 red onion, roughly chopped

1 teaspoon of smoked paprika

1/2 teaspoon of ground cumin

2 cloves of garlic

1 bunch of fresh coriander

1 red capsicum, roughly chopped

1 green capsicum, roughly chopped

1 x 400g can of black beans, drained and rinsed

1 x 400g can of chickpeas, drained and rinsed

1/2 cup corn kernels (fresh, frozen or canned will work)

1 x 700g jar or passata (tomato puree)

1/2 cup vegetable stock

For Serving –

Greek Yogurt – I use Chobani  ♥

Grated Cheese

Corn Chips

Method –

1 – Chop the stalks from your bunch of coriander and place them into a food processor or blender along with your chipotle pepper, onion, smoked paprika, cumin and garlic cloves along and process until finely chopped. Note – If you don’t have a food processor or blender you can simple chop everything up nice and finely and give it a good bash in a mortar and pestle if you have one.

2 – Place a large, high rimmed saucepan over medium-high heat and add your chopped capsicum (peppers) and sauté for a minute or 2 before adding your blended spice mix. Stir to combine.

3 – Add black beans, chickpeas, corn and passata (tomato puree) and stock, season with a little salt and pepper and stir to combine then cover and allow to simmer for 10 mins or so stirring occasionally.

4 – Remove the lid from your chilli and allow to simmer and reduce for 5 more mins or so, or until you can’t stand it any longer and simply must eat!

5 – Serve with any or all of the following –  corn chips, quinoa, rice, cauliflower rice, on a baked potato or sweet potato definitely with avocado, cheese, greek yoghurt and a few dashes of your fave hot sauce!

Enjoy xoxo

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Question of the day –

What are your all time fave  chilli toppings? What am I missing, annnnnnndddddd go –