BACK

Victoria’s Chunky Chickpea Chilli

Categories: Budget Meals Lunch Main Meals Recipes

Victoria Holder from ‘Victoria’s Creative Kitchen’ shares with us her recipe for chunky chickpea chilli, a perfect winter warmer.

Victoria's Chunky Chickpea Chilli

“Chilli on the Beach: Portugal’s beaches are beautiful, and in February you have the place to yourself. I made this Chunky Chickpea Chilli at the stunning Figueira beach and it turned out to be a perfect winter beach warmer.” 

Recipe and image supplied by Victoria Holder of Victoria’s Creative Kitchen

Skill level: Basic
Print this recipe
Servings: Makes: at least 6 large servings

Nutritional Information:

Per 100g 

Calories 85 Fat 1.7g Saturates 0.2g Carbohydrates 11g Sugars 2.8g Protein 4.5g Salt 0.28g


Ingredients

1
Large Onion (diced into small squares)
1
Large Red Pepper (seeds removed and diced into small squares)
3
Large Garlic Cloves (minced or thinly chopped)
1 heaped tsp
Hot Chilli Powder
1 heaped tsp
Paprika
1 heaped tsp
Ground Cumin
2 x 400g (2 1/2 cups)
Tinned Chickpeas (drained and rinsed thoroughly)
400ml (2 cups)
Vegetable Stock
400g (2 cups)
Tinned, chopped tomatoes
400g )2 cups)
Tinned Red Kidney Beans (drained and rinsed thoroughly)
140g (1/2 cup)
Tinned Sweetcorn (drained and rinsed thoroughly)
1 tsp
Sugar (or chunk of dark dairy-free choc)
1 tbsp
Cooking Oil

Method

1

Heat oil in large saucepan on medium heat.

2

When the oil is hot add onions and cook, stirring frequently for around 5 minutes.

3

When onions are soft add the red pepper, garlic, dry spices. Stir well, and cook for a further 5 mins.

4

Add chick peas and stir well to coat them in flavour. Cook for 3-4 minutes.

5

Add the vegetable stock and mix well. Next add the tomatoes and sugar (if using). Add plenty of black pepper and salt.

6

Stir well and simmer gently and bring to boil.

7

Turn down the heat, add lid and simmer for around 20 minutes. Check and add more water if necessary.

8

Add the kidney beans, sweet corn and chocolate (if using).

9

Bring to boil and simmer for 10 minutes without lid on.

10

Taste the chilli, season with more salt and pepper if necessary.

11

Replace lid and leave to stand for 10 minutes before eating.

12

Serve with rice or nachos, or perhaps sweet potato wedges, baked jackets or maybe sweetcorn fritters.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *




Other recipes

Peanut Butter CBD Hot Chocolate

Peanut Butter CBD Hot Chocolate This Peanut Butter CBD...

Curried ‘Goat’

Curried ‘Goat’ The  Curry Goat Seasoning gives the sauce...

No-Bake Chocolate Christmas Pudding

No-Bake Chocolate Christmas Pudding This simple festive dessert is...

If You Enjoyed This, Then You May Also Like...

Peanut Butter CBD Hot Chocolate

Peanut Butter CBD Hot Chocolate This Peanut Butter CBD...

Curried ‘Goat’

Curried ‘Goat’ The  Curry Goat Seasoning gives the sauce...

No-Bake Chocolate Christmas Pudding

No-Bake Chocolate Christmas Pudding This simple festive dessert is...

Singapore Noodles

Singapore Noodles These noodles make a cheap, quick and...

Kale, White Bean and Sundried Tomato Salad

Kale, White Bean and Sundried Tomato Salad This quick...

Baked Polenta with Cherry Tomatoes and Basil Oil

Baked Polenta with Cherry Tomatoes and Basil Oil This...

One-Pan Spiced Vegetables, Chickpeas and Rice

One-Pan Spiced Vegetables, Chickpeas and Rice This one-pan recipe...

Warm Lentil and Green Bean Salad with Balsamic Dressing

Warm Lentil and Green Bean Salad with Balsamic Dressing...

Victoria Sponge

Victoria Sponge This veganised Victoria sponge is identical to...

Mixed Grain Salad with Baked Feta

Mixed Grain Salad with Baked Feta This salad combines...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased