Veg-Packed Chilli
Beans, lentils and hidden vegetables slow-simmered thick.
Beef chilli loaded with peppers (capsicum), beans and tomato. A high-fibre, high-protein one-pot that batch-cooks beautifully and tastes better the next day.
Nutrition · per serving
Method
- 1
Sweat the veg
Dice onion, capsicum, carrot and zucchini, then cook them in neutral oil with sea salt until softened and starting to sweeten. Give this 8 minutes; rushed veg tastes raw under chilli.
- 2
Bloom the spices
Add garlic, chilli powder, cumin, smoked paprika and black pepper. Stir for 60 seconds until the spices stain the oil and smell toasted, not dusty.
- 3
Simmer thick
Stir in kidney beans and chopped tomatoes, then simmer until thick and glossy. Crush a few beans against the side of the pot to give the chilli body without needing anything extra.
- 4
Taste at the end
Taste once it has reduced, then adjust salt, pepper and chilli. Serve as is, or over rice if you want it bigger.