Elle's 'superwoman would eat this' vegetarian chili con carne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 medium onions, chopped2 carrots, chopped2 garlic cloves, chopped or mashed2 slices of bacon or bacon substitute (optional) fat removed, cut up3 sticks celery, finely chopped2 bell peppers, ideally red but green will do, chopped2 red chili peppers, medium size, seeds removed and finely chopped (can also use 1 tsp. dried chili instead)800g/2 can drained red kidney beans350g closed cup or other mushrooms1 tbsp. ground cumin1 tbsp. ground paprika (smoked for preference)1/4 tsp Splenda or other sweetener (trust me!)1 tsp. cayenne pepper (use black if you don't have cayenne to hand)1 beef stock cube OR stock pot OR cup home made stock
Finely chop all the veg apart from the mushrooms, which should be roughly chopped to add texture.
Spray a heavy based pan (I use a large le Creuset casserole for preference) with a low-cal cooking spray (or use a tsp. olive oil and note that the oil is not included in the calorie count for this recipe). Place the pan on a low to medium heat.
Add the onions, garlic, celery, carrots (bacon if used) and chili peppers gently for about 5 minutes until softened.
Add the bell peppers and heat for a few more minutes.
Add the mushrooms and continue cooking on a medium temperature for a further 2-5 minutes until softened.
Stir in all of the spices and the stock, plus the sprinkle of sweetener (you can also use 1/2 tsp sugar instead, just remember to add in the calories if you are counting!).
Throw in a glass of red wine (for preference, but white, or indeed a splash of dry martini will do if you have it - or if you want to be really spartan, leave the wine out and save a few calories - I think that's a crying shame though....!).
Add the drained kidney beans (make sure to rinse with cold water first).
Bring the mixture to the boil then turn down the heat and put a lid on the pan so that it can simmer for 20 minutes (or longer if you have time and want to improve the flavour).
I like to serve this with crushed sweet potato, brown rice or just on its own as a sort of chunky soup for healthy options, but it also works really well with nachos, cheese and guacamole if you are being naughty :-)
Serving Size: Makes 5 "man sized" servings
Spray a heavy based pan (I use a large le Creuset casserole for preference) with a low-cal cooking spray (or use a tsp. olive oil and note that the oil is not included in the calorie count for this recipe). Place the pan on a low to medium heat.
Add the onions, garlic, celery, carrots (bacon if used) and chili peppers gently for about 5 minutes until softened.
Add the bell peppers and heat for a few more minutes.
Add the mushrooms and continue cooking on a medium temperature for a further 2-5 minutes until softened.
Stir in all of the spices and the stock, plus the sprinkle of sweetener (you can also use 1/2 tsp sugar instead, just remember to add in the calories if you are counting!).
Throw in a glass of red wine (for preference, but white, or indeed a splash of dry martini will do if you have it - or if you want to be really spartan, leave the wine out and save a few calories - I think that's a crying shame though....!).
Add the drained kidney beans (make sure to rinse with cold water first).
Bring the mixture to the boil then turn down the heat and put a lid on the pan so that it can simmer for 20 minutes (or longer if you have time and want to improve the flavour).
I like to serve this with crushed sweet potato, brown rice or just on its own as a sort of chunky soup for healthy options, but it also works really well with nachos, cheese and guacamole if you are being naughty :-)
Serving Size: Makes 5 "man sized" servings
Nutritional Info Amount Per Serving
- Calories: 209.7
- Total Fat: 2.8 g
- Cholesterol: 4.0 mg
- Sodium: 645.5 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 10.9 g
- Protein: 12.1 g
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