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Veggie Chilli

A recipe packed full of hearty vegetables and filling beans, a camping trip just wouldn’t be complete without a big bowl of chilli ladled up by the fire! It’s a super easy meal to make out of pretty much standard cupboard ingredients and can easily feed a large group.

We find this veggie recipe is a much lighter version of chilli compared to using beef and there's so much going on even meat-lover Ryan was nodding in approval. Seriously though, forget your five a day - this will give you that in one meal getting you well ahead of the game! 

 

Cheeky cheat! Pre-mix the spices in a zip-lock bag or a small tub before you travel if you don’t wish to bring the entire spice rack with you. Even if you're travelling light it's still wise to double the quantities in case you feel you need more oomf or if something goes wrong!

 

 

Ingredients:

 2 romano/bell peppers (of mixed colours)

1 large onion

2-3 cloves garlic

1 tsp paprika (smoked if you have it)

1 tsp turmeric

1/2 tsp cumin

1 small handful of fresh coriander / 1 tbsp. dried

1-2 fresh chillies / or 1-2 tsp of dried powder or flakes (including a dried Chipotle chilli lends a fantastic smoky flavour!)

+ 2 cups of mixed veg (your choice of cauliflower/courgette/sweetcorn/peas/carrot/asparagus stems/green beans)

 

1 vegetable stock cube / bouillon

400g tinned tomatoes

1 tbsp. tomato puree

400g tinned chickpeas (or 1/3 cup dried - soaked overnight)

400g tinned black/kidney beans (or 1/3 cup dried - soaked overnight)

1 cup of chopped mushrooms

 

olive / coconut oil for frying

salt & pepper to taste

+ rice / baked potato to serve

optional: cooling yogurt or cream cheese

 

Method:

1. If using dried beans (soaked overnight), boil for 1 hour to cook thoroughly. If you're opting to serve with a baked potato get those cooking now...

2. Finely chop the veg, with so much of it this step takes a while!

3. Fry the onion, pepper, and chilli on a medium heat in some oil. Add the remaining veg and continue to fry whilst stirring for a couple of minutes until slightly softened.

4. Stir in the garlic, mushrooms, and spices and season well. Pour over the tomatoes, puree, stock, beans, and chickpeas, and top up with water to barely cover the ingredients.

5. Simmer gently for 20-30 mins, stirring regularly, until veg is completely soft.  

6. Mash sections of the chilli with the back of your spoon or fork to help create a slightly thicker sauce and ladle over your choice of rice or potato. Finish with a dollop of cooling yogurt or soft cheese if you like...

Enjoy! Buy a Dutch Oven set on Amazon now!Buy a Dutch Oven set on Amazon now!

 

This recipe is perfect for cooking in a cast iron pot suspended over the embers, buy a Dutch Oven camping box set on Amazon here >

 

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You might also like:

Beetroot & Chilli Soup

 

Veggie Lasagna


Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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