This is one of my Batch Cooking staples. It's the basis for all dishes on my Ten Ways With Vegetable Chilli post.
So how do I make it?
It started as a low calorie Gino De Campo Recipe from his I Diet book but I found it wasn't quite chilli enough and wasnt quite filling enough for the children so I've adapted it quite a bit.
Small Aubergine - diced
1 tbsp vegetable or sunflower oil
1 onion - diced
2 medium courgettes - diced
200g mushrooms - diced
2 carrots - diced
1 yellow pepper - finely chopped
1 orange pepper - finely chopped
2 medium potatoes - chopped to the size of small roast potatoes
200g green beans
1 tbsp garlic paste (or a clove)
1 400g tin chopped tomatoes
1 400g tin red kidney beans
1 400g tin cannelloni beans
250ml vegetable stock
2 tbsp Mild chilli powder (or to your own taste)
1. Put the diced aubergine in a colander and sprinkle generously with salt. Leave for about 30 minutes while you chop up everything else. After 30 minutes rinse well in cold water and drain.
2. Heat the oil, add the garlic and saute the onion until it goes soft.
3. Add the aubergine, courgettes, mushrooms, carrotts, yellow pepper and orange pepper and saute for about 4 minutes.
4. Add the chopped tomatoes and passatta and coat everything well.
5. Rinse all the beans before adding to the pan and give a really good stir.
6. Add the vegetable stock and the Chilli powder to taste.
7. Simmer for 30 minutes, stirring occassionally.
8. Add the green beans and cook for a further 15 minutes
And there you have it, your basic chilli to do with what you wish from serving on a jacket potato to filling a samosa. This is probably the most versatile recipe in my Batch Cooking collection.
Please let me know if you find any other ways of using this basic recipe to create a meal.