Burnt courgette veggie chilli and all the fixings

Meat Free Monday. An initiative started up to encourage eating a vegetarian meal altogether as a family just one day per week, to improve your health as well as the health of the environment. Also there’s One Part Plant, started up by Jessica Murnane, with the idea to eat one plant based meal per day. Some use it as a chance for a healthy meal full of vegetables, others to reduce the impact of meat production on the environment. By vegetarian I’m talking vegetables, grains, legumes, a bit of dairy or eggs perhaps (I do love me a bit of cheese), but definitely not Quorn fish fingers and chips. Please can a vegetarian explain to me why you would want to eat something which resembles the taste and texture of a fish finger when you choose not to eat the real thing? I just don’t get it.

Now for many, a vegetarian meal completely devoid of meat, fish and sometimes eggs and dairy too if it’s vegan, well that’s not a meal. I’m from the North of England. The home of meat and two veg, bread and dripping, Lancashire hotpot and the legendary Pie Barm (google Wigan Kebab). If it contains, meat, potatoes and pastry, it’s probably Northern and the food that we were brought up on. It’s cold up here, we need the stodge to keep the warmth in our bones.

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The struggle here has to be the Dads. Happy with steak and chips every night I’m sure, the meal that always fits the bill, but not necessarily a happy one on the purse strings. A veggie meal for Meat Free Monday which isn’t too funky, not too many greens and no weird unpronounceable components like quinoa or edamame or tzatziki, that’s what we’re after. I always opt for a veggie chilli full of different beans, lentils and veggies for that texture and a lack of meat means we need to up the flavour for some oomph! Of course whenever the pan is set down at the table for dinner my dad has to ask ‘does this contain any meat’, well no it doesn’t. Nevertheless we all really enjoy it, and as soon as he has dug in the lack of beef isn’t mentioned again.

Chilli Con Carne is one of those meals I remember fondly from my childhood. Something which is quick and easy for busy families and makes everyone happy. One made from minced beef and tomatoes (basically Spag Bol minus the herbs with added spices and chilli) and a tin of kidney beans thrown in the mix. Probably the only meal we used to eat that contained beans or legumes (the chickpea was alien to me) and the beans I then picked out and left sucked of their chilli juices on the side of the plate. Oh how things have changed. Spooned on top of white rice and a side of garlic bread it was a regular on the meal rotation.

Perhaps traditional in the UK, but not so much a traditional recipe. Hailing from Mexico the Chilli Con Carne is a far cry away from what we are used to. Chunks of beef, like cheek, brisket or shin slowly simmered in a deeply rich sauce, no minced beef here, and technically kidney beans shouldn’t be seen either. A melange of spices, paprika and different chillies all balanced to give layers of smoky-sweet flavour which is finished off with some dark chocolate (it makes all the difference). Cooked up in one pot, cowboy style, that’s how a chilli should be.

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Well and truly burnt

For those Meat Free Mondays we want a veggie chilli which isn’t just a substitute or a side, but it’s even better than the real thing. So good that the vegetarians have to fight to get their fill before the carnivores tuck in. That’s when you know it’s good. Vegetarian food is no more difficult than cooking meat it just requires extra spices and flavouring tricks to pack in that flavour. Different pulses, grains and vegetables are used to provide varying texture and interest so every mouthful is different.

I like to serve this veggie chilli over a jacket or baked sweet potato, but brown or white rice, quinoa, cauliflower rice, in a wrap or just in a deep bowl with tortillas to scoop up the juices. All will suffice here. The toppings are a necessity. Whether you go basic with some guacamole or all out with sour cream, coriander, lime to squeeze, feta or grated cheddar cheese, tortilla chips, pickled jalapenos, chilli sauce (Cholula Hot Sauce always is a winner), spiced up salsa and some sauerkraut. This is the pot that will suit all, just make sure to fill the table so everyone can DIY.

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This recipe I found in the January edition of Good Food magazine, from Izy Hossack (of Top with Cinnamon). It was a recipe for a burnt aubergine veggie chilli, and, not like me at all, we didn’t have any aubergines in and I couldn’t be bothered to walk down to the shops in the rain to get some. So courgettes had to do. If you’re familiar with making Baba Ghanoush, the courgettes need to be charred under a grill or directly on your gas ring until blackened and starting to collapse. The skins are then peeled away to leave a silky smooth interior with some smokiness that is to be folded through the chilli. If you’d prefer, here is the original recipe using the aubergines, but at this time of year I’m sure you avid gardeners are growing courgettes out of your ears. So for a respite from courgette chutney and fritters, add this into your courgette cooking repertoire.

Below are also the recipes for the sweetcorn and tomato salsa and guacamole with which I served the chilli. Super simple and quick and only require a few extra ingredients. But it’s the extras that make this dish shine!!

Burnt courgette veggie chilli

Ingredients

  • 2 courgettes
  • 1 tbsp oil
  • 1 red onion, diced
  • 2 carrots, finely diced
  • 1 stick celery, finely diced
  • 30g red lentils, rinsed until the water runs clear
  • 1 tin kidney beans
  • 1 tin black beans
  • 3 tbsp dark soy sauce/tamari
  • 1 heaped tsp chipotle paste
  • 1 tin plum tomatoes
  • 20g dark chocolate (70% plus, the darker the better)
  • 1/2 tsp chilli flakes (or more/less to taste)
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp sweet smoked paprika
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 heaped tsp vegetable stock powder (I use Bouillon)
  • 400ml water

Directions

  1. Turn your grill up to high and place the courgettes under for around 30 mins to 45 mins, turning occasionally until well blackened and charred all over. If you have a gas hob place the courgettes directly on the ring and char until completely blackened. Set aside until cool enough to handle.
  2. Meanwhile, heat the oil in a large pan then add the onion, carrots and celery and cook gently for around 20 minutes until softened. Stir often to make sure they don’t burn.
  3. Go back to the courgettes and peel away the burnt skin to reveal the soft inner flesh. Throw away all the burnt bits, making sure to scrape every little bit of the insides away and set aside.
  4. Once the carrots, celery and onions have softened add the red lentils and the two tins of beans along with the water in the cans. Add in the courgette flesh, soy sauce, tinned tomatoes, chipotle paste, all the herbs and spices, chocolate, vegetable stock and 400 ml of water. Stir everything together, bring to the boil, then turn down to a very low simmer.
  5. Put the lid on ajar, and leave to cook for 1 1/2 hrs, stirring very often, as it thickens it will stick to the bottom. If it starts to look a bit thick add a bit more water.
  6. After the time, take off the lid and check the consistency, if it seems a little thin leave to reduce for another 15 minutes or so longer. You want a thick sauce.
  7. Check the seasoning, adding more salt or chilli if you think necessary, then squeeze in the juice of half a lime, sprinkle with some coriander and take to the table to serve.

Sweetcorn and tomato salsa

Ingredients

  • 1 tin sweetcorn
  • 4 medium tomatoes
  • Handful of coriander leaves and stalks
  • 1/2 lime
  • 1 green chilli, deseeded

Directions

  1. Drain the sweetcorn and put into a bowl.
  2. Finely dice the tomatoes, slice the coriander leaves and stalks finely along with the deseeded chilli and add all to the sweetcorn.
  3. Squeeze in the juice of some lime, a big pinch of salt and pepper then taste for seasoning. Add more chilli, lime or salt if you like and serve spooned on top of the veggie chilli.

Guacamole

Ingredients

  • 2 ripe avocados
  • 1 lime

Directions

  1. Slice the avocados in half and scoop out the flesh into a bowl.
  2. Add the juice of the lime and a large pinch of salt and mash well with a fork. Leave chunkier if you like or mash until smooth and creamy if that’s what you prefer. Taste for seasoning.

 

Let me know what you think if you cook this recipe. It doesn’t have to be on a Monday either, Tuesday, Wednesday, Thursday, any day it will be good. And the leftovers even better. If you’re making this for a solo dinner or two people, make the full amount. Eat leftovers for dinner or lunch later in the week or freeze for a rainy day.

Snuggly warming hugs

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5 thoughts on “Burnt courgette veggie chilli and all the fixings

  1. As a fellow North of England foodie (well I live in Australia now but grew up there) I relate to your comments about the meatiness of everything! Love this recipe – it’s one I make often too and my other ingredient tips to experiment with would be cocoa powder, balsamic vinegar and soaked dried porcini mushrooms!

    Like

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