Kerryann’s chilli con veggie, Jamie Oliver, Fiesta Friday#39

Kerryann’s chilli con veggie, Jamie Oliver, Fiesta Friday#39

chef pug

chef pug

I found this amazing vegetarian recipe from the following Jamie Oliver page:  Kerryann’s chilli con veggie

I teamed it up with a lovely baby leaf salad.

The boys were sceptical as to the no meat and my thoughts were reserved as to their reaction when the first mouthful was taken.

Oh boy was I ever wrong to worry about what they would think about it.  All of them were tucking in like they had not been fed for a week, it was almost like watching a neanderthal re-enactment.

My youngest was making sounds of contentment as he tucked in, it is something he has done since a baby.  When he would breast feed he would almost sing in a muffled kind of way and ever since if he enjoys a meal this musical experience happens.  Not sure how this will go down when he is older and having a business lunch!

Mixed green leaf salad

Mixed green leaf salad

Veggie chilli con carne

Veggie chilli con carne

Veggie chilli con carne

Veggie chilli con carne

 

Kerryann’s chilli con veggie, Jamie Oliver

Ingredients
  • 2 medium onions, peeled
  • 4 cloves of garlic, peeled
  • 1 medium leek, trimmed
  • 1 long fresh red chilli
  • 2 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons smoked paprika
  • ½ cinnamon stick, or 1 teaspoon ground cinnamon
  • 2 tablespoons dried oregano
  • 1 whole nutmeg, for grating
  • 2 tablespoons tomato purée
  • 250 g dried green lentils
  • 250 g dried red lentils
  • 2 x 400 g tins of red kidney beans, drained and rinsed
  • 2 x 400 g tins of black beans, drained and rinsed
  • 2 x 400 g tins of chopped tomatoes
  • 1.2 litres organic vegetable stock
  • sea salt
  • black pepper, freshly ground
Method

Finely chop the onions, garlic, leek and chilli (I leave the seeds in, but deseed if you prefer) and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.

Stir in the lentils, beans and chopped tomatoes, then add the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too). Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.

So I thoroughly recommend this dish and in reality it fed about 12 people, we are having some of the left overs as burritos tonight.

Happy Fiesta Friday#39

Justine xx

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  41 comments for “Kerryann’s chilli con veggie, Jamie Oliver, Fiesta Friday#39

  1. October 24, 2014 at 9:26 AM

    I want to say thank you million times – this is one of the most healthiest recipes – Merci

    Liked by 1 person

  2. October 24, 2014 at 10:48 AM

    That looks gorgeous and one I might try myself. I love veggie options 🙂 xx

    Liked by 1 person

    • October 24, 2014 at 1:03 PM

      oh you really should, honestly joshua was like a savage he was virtually scooping it in to his mouth lol

      Liked by 1 person

  3. October 24, 2014 at 12:27 PM

    Very nice! Going into my file ~

    Liked by 1 person

  4. NotAPunkRocker
    October 24, 2014 at 2:42 PM

    That looks good!

    Mmm. Jamie Oliver… 🙂

    Liked by 1 person

  5. October 24, 2014 at 2:45 PM

    I love Jamie Oliver too. Your recipe looks amazing.

    Like

  6. October 24, 2014 at 3:22 PM

    Veggie chilli….DIVINE! Where’s my dinner invite please 🙂

    Liked by 1 person

    • October 24, 2014 at 4:22 PM

      I sent it with the hunky waiter didnt you get it? 😀

      Like

  7. October 24, 2014 at 6:29 PM

    No meat??? hmmmmmm

    Liked by 1 person

    • October 24, 2014 at 6:58 PM

      haha yes i know and living within a male family of hungry meat eaters this was a risk but honestly you would love it. We just had the left overs as burritos was mmmm

      Like

  8. October 24, 2014 at 7:16 PM

    I always make my chilli vegetarian but made some with meat last week, gonna have to go back to veggie and try this one since went down so well with your meat eaters!

    Liked by 1 person

    • October 24, 2014 at 7:32 PM

      hah yes it did and i had with burritos as left overs today 😀 Was amaaaazing x

      Liked by 1 person

  9. Sue
    October 24, 2014 at 7:20 PM

    I love that you’ve got two kinds of lentils and two kinds of beans in this chili, plus smoked paprika, cumin and cinnamon (among the spices) together which is unusual and must be outrageously delicious, as your son attested to. I love those little musical moments you speak of and often I will feed my husband in the morning just as his coffee is hitting home and he’s starting to amp up and talk up a storm, so that he just sits and musically chews for a few moments!!! Happy FF and thank you for bringing this bowl of deliciousness for us!!!

    Liked by 1 person

    • October 24, 2014 at 7:33 PM

      haha that was the most amazing way to describe your morning, wonderful, love it! Thank you for commenting, I hope you get to make it sometime as it really was amazing just in itself, not due to my cooking x

      Like

      • Sue
        October 24, 2014 at 7:38 PM

        I will, my husband actually loves chili and even though he never cooks he does enter a chili contest regularly!!!

        Liked by 1 person

  10. October 24, 2014 at 7:47 PM

    This looks amazing, I love the flavors going on in your chili.

    Liked by 1 person

  11. October 24, 2014 at 8:09 PM

    My youngest nephew does the music thing too whenever he’s doing just about anything (homework, housework, eating, playing a game…)

    Liked by 1 person

  12. October 25, 2014 at 3:12 AM

    This sounds great for the cooler weather–love all the veggies in it!

    Like

    • October 25, 2014 at 6:38 AM

      Oh its a real winter treat too as real comforrt food and filling 😀

      Like

  13. October 25, 2014 at 11:17 AM

    Neanderthal reenactment – it has to be good – ha! ha! I like all of the lentils in it as well, not sure why I never added them to my chili. Sounds like a real good version… 🙂

    Liked by 1 person

    • October 26, 2014 at 3:46 PM

      I adore lentils, can’t get enough of them though they do make one erm a bit windy!

      Like

  14. October 25, 2014 at 3:22 PM

    I loved the recipe Justine. So much of aroma N flavors!

    Liked by 1 person

  15. October 26, 2014 at 10:16 PM

    This sounds so delicious, Justine! I especially love it with the rice.. that’s totally my kind of meal! ❤

    Liked by 1 person

    • October 28, 2014 at 4:48 PM

      yay good 🙂 It lasted just ages and so much of it, ended up being added to all kinds of things hehe x

      Like

  16. October 27, 2014 at 4:08 PM

    Wow looks like something good is cooking at your house! I love all your photos and posts. I didn’t comment on them all but just this one! Your donkey is so cute and I always love your jokes! Sorry I’ve been away! I’m back trying to catch up on all the fun! 🙂 Have an awesome week! 😀

    Liked by 1 person

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