About the Recipe
Introducing my long-loved recipe: Homemade Hidden Veggie Chilli! If you're on the lookout for a hearty and wholesome meal that's both easy to make and packed with flavour, look no further. This chilli is not only delicious but also sneaks in a generous serving of vegetables, making it a win-win for both taste buds and nutrition. Whether you're cooking for picky eaters or simply looking to amp up your veggie intake, this recipe has you covered. So, roll up your sleeves and get ready to whip up a batch of this irresistible chilli that's sure to become a staple in your kitchen!
Ingredients
300-500g lean mince or plant-based mince (e.g. Impossible or soy mince)
3-4 chipotle peppers
1 teaspoon olive oil
1 can kidney beans, drained and rinsed
2 large carrots, grated
Handful of frozen or fresh spinach
1 can (400g) tomato puree
1 tablespoon gravy granules
1 teaspoon instant coffee granules
Cooked rice, for serving
Grated cheese, for topping
Greek yogurt, for topping
Optional Extra Veggies:
Chopped bell pepper
Mushrooms
Lentils
Chopped onion
Preparation
Cook rice according to package instructions. Set aside.
In a large frying pan, heat olive oil over medium heat.
Add chopped chipotle peppers to the pan and fry for a few minutes
Add the mince to the pan and cook until browned, breaking it up with a spatula as it cooks.
Stir in kidney beans, grated carrots, and spinach. If using any optional extra veggies, add them in as well.
Pour in the tomato puree and sprinkle in the gravy granules. Stir to combine.
Allow the chilli to simmer for about 10 minutes, stirring occasionally, until the vegetables are tender and the flavours are well combined.
Just before serving, stir in the instant coffee granules for a smoky BBQ flavour.
Serve the chilli over the cooked rice.
Top with grated cheese and a dollop of Greek yogurt, if desired.