Vegetable and Bean Chilli

I spoke a little while ago about make ahead meals. Ones that I can prepare in advance, then reheat when dinnertime arrives. Well the other advantage of these meals is that you often have leftovers too – which can be portioned and frozen for future meals.

And so with the husband making his way back from Sydney the other day – I dove into the freezer and pulled out two portions of this vegetable and bean chilli. Reheated on the stove top, and kept warm until he walked in the door. Served with quinoa, and finished with some fresh parsley.

 This vegetarian chilli is packed with beans, spices and vegetables. In fact, it is so filled with flavour that you don’t miss the meat component at all. And while on this occasion I served the chilli with quinoa, you could easily substitute the quinoa for rice or even tortillas. The addition of fresh avocado or some  natural yoghurt or sour cream would also work beautifully if you had any on hand.

Print Recipe
Vegetable and Bean Chilli
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add the onion and garlic and fry for a few minutes.
  3. Add the spices, and cook for 30 seconds, stirring.
  4. Add the vegetables, and stir to coat with the spices.
  5. Add the tomatoes, beans and water, and simmer for 20 minutes.
  6. Stir through the spinach, cacao powder and parsley, and heat for a few minutes, Season to taste.
  7. Divide and among serving bowls, and serve with quinoa or rice and extra parsley.
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Brussels Sprout and Bacon Pasta

I can’t help but feel rather sorry for brussels sprouts. For unlike some of their more revered vegetable counterparts, they seem to be misjudged. Sure, when boiled to extinction they may be a tad tasteless, but when they feature in a flavoursome bacon-laden pasta, well they are rather delicious indeed!

Pasta doesn’t feature too often in our household, but when it does I like to make it special. And this brussels sprout and bacon pasta ended up being just that. Special.

Brussels sprouts, bacon, garlic and lemon, stirred through fusilli, resulting in a quick and easy weeknight meal.

Fresh, light and full of flavour!

Print Recipe
Brussels Sprout and Bacon Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To serve
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To serve
Instructions
  1. Preheat fry pan over a medium heat. Cook the bacon until golden brown, then set aside in a bowl lined with paper towel.
  2. Heat oil in the same frypan. Add the brussels, garlic and chilli, and cook - stirring - for 5 minutes or until the sprouts have softened.
  3. Return the bacon to the pan, along with the cooked pasta and reserved cooking liquid. Add the lemon juice and zest, and stir until heated through.
  4. Season, and serve with parmesan cheese.
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