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
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
  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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Vegetable quinoa soup

IMG_0393 Thus hubs has been struck down with ‘man flu’. Or so it seems. So in order to get him back on his feet as soon as possible – or at least attempt to – I’ve been focusing on veggie-rich meals. Lots of vitamins, and nutrients, and lots of garlic. IMG_0389 One such meal – was this vegetable quinoa soup. Comprised literally with whatever vegetable I could find in the fridge, and pulled together with some herbs, stock and a secret ingredient….quinoa! IMG_0391 A one pot meal – that successfully warmed us from the inside out. Full to the brim with tasty vegetables, bulked up with quinoa for some added protein. IMG_0392 Served with a sprinkle of chopped parsley, but I think other fresh herbs would work just as nicely too. IMG_0397 Vegetable quinoa soup (serves 3-4)

  • 1 tbs olive oil
  • 1 leek, sliced thinly
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1/4 cauliflower – broken into small florets
  • 1/4 pumpkin, peeled and cubed
  • 2 cloves garlic
  • 1 L vegetable or chicken stock
  • 1/2 cup quinoa
  • Water as required
  • Fresh parsley, chopped, to serve
  1. Heat oil in a large pot over a medium heat. Add the leek, garlic and spices – and heat, stirring, until the leek starts to soften.
  2. Add the vegetables, and stir well to coat with the leek/spice mix.
  3. Add the stock, and bring to a simmer. Reduce heat, cover, and cook for 20 minutes.
  4. Add the quinoa, and cover. Cook for a further 15 minutes or until the quinoa is soft.  Add more water if the soup is too thick.
  5. Ladle into serving bowls and top with a sprinkle of parsley.

What about you? Tried any new soup combinations lately?

Vegetable pie

IMG_2026 I hope you all had a wonderful weekend! Ours was filled with lots of adventures – including a 22km mountain bike ride (!!!) – and I really didn’t want it to end. Let me share with you a tasty little veggie pie,  the recipe for which arrived with my weekly vegetable box a little while ago. For the vegetables, I used what I had on hand. IMG_1953 Potatoes, carrots, asparagus and zucchini. Chopped and steamed, then placed into the base of a pie dish. IMG_1954 Topped with a mixture of 4 eggs, 250ml light cream, some dried herbs and grated cheese, and finished with some extra asparagus spears. IMG_1955 Baked for 30 minutes at 180C, until beautifully golden brown and set. IMG_2027 What a delightful pie this turned out to be! Although, I guess the lack of pastry could also see this called a a frittata, of sorts. IMG_2030 Packed with veggies, and not too heavy despite the inclusion of cream. IMG_2032 We served slices of the pie with a side salad, although it could quite easily be served alongside a roast or other meats too. IMG_2122 A tasty way to use up those vegetables leftover in your crisper drawer! What about you? Do you have a favourite “vegetable” dish?

Soup for the soul

This morning I woke up with a sore throat and a heavy head. My body’s gentle reminder that I need to rest up before baby BBB’s arrival perhaps? So although the temperature was almost 30C outside, I was craving a warming, hearty soup for dinner tonight. And is there anything more warming or more hearty than a noodle- packed chicken soup? IMG_4860 I think not. I wanted a flavoursome broth, minus the sodium… IMG_4836 So literally threw a bunch of vegetables and herbs into the base of a large pot. IMG_4838 On this went some chicken breasts.. IMG_4842 Just enough water to cover… IMG_4843 Gently poached for 30 minutes until the chicken had cooked. I then removed the chicken and allowed it to cool slightly… IMG_4846 Before tearing / shredding it into reasonable sized pieces. IMG_4851 Chicken done, I got to work finishing the soup itself. Starting by double straining the poaching liquid.. IMG_4848 IMG_4849 Back on the stove, and in went some extra vegetables… IMG_4850 IMG_4854 Followed by a box  of GF pasta. IMG_4845 IMG_4853 Simmered for 10 minutes, then in went the chicken – seasoned well. IMG_4855 And with that… dinner was served. IMG_4856 Rich, warm and comforting… IMG_4857 IMG_4860 And just what the doctor ordered. IMG_4859 Sore throat & heavy head… IMG_4862 Be gone! I hope… Chicken noodle soup (GF) – serves 3 to 4

  • 1/2 red onion, peeled and roughly chopped
  • 1 tsp minced garlic
  • handful fresh green herbs
  • 3 stalks celery & leaves
  • 3 carrots
  • 1 tsp peppercorns
  • 2 bay leaves
  • 1 cup frozen corn kernels
  • 1 box GF pasta
  • 2 – 3 small chicken breasts
  1. Roughly chop 1 stalk of celery and 1 carrot, and place in the bottom of a large pot with onion, garlic, celery leaves, peppercorns and bay leaves.
  2. Place chicken on top of the vegetables, and pour in enough water to cover.
  3. Bring to a simmer, then cover and lower heat. Gently poach for 30 minutes, or until the chicken is cooked.
  4. Remove chicken breasts, and set aside to cool slightly. Shred.
  5. Strain the poaching liquid twice, then return to the stove. Dice the remaining carrots and celery stalks, and add to the poaching liquid with corn. Simmer gently for 5 minutes.
  6. Add the GF pasta to the soup (making sure there is enough water to cover) and cook as per the packet directions.
  7. Add the chicken, bring to temperature. Season well.

What about you? What is your ‘go to’ meal when you are feeling a little under the weather?