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.
Vegetable and Bean Chilli
Heat olive oil in a large saucepan over medium heat.
Add the onion and garlic and fry for a few minutes.
Add the spices, and cook for 30 seconds, stirring.
Add the vegetables, and stir to coat with the spices.
Add the tomatoes, beans and water, and simmer for 20 minutes.
Stir through the spinach, cacao powder and parsley, and heat for a few minutes, Season to taste.
Divide and among serving bowls, and serve with quinoa or rice and extra parsley.