This is another recipe which uses the Chunky Root Vegetable Base Mix which makes it an ideal mid-week dinner because you only have to cook the rice and add a few extra ingredients to the vegetables to transform the flavour into a wonderfully, deep and rich vegetable and bean chilli – yum 😉

I have used sundried tomatoes and dark cocoa powder to give this dish a really comforting feel which mixes well with the bite of the chilli powder, cumin and fragrant coriander.  These additions will set the dish apart from the others in this series which use the same mix of vegetables as the base to ensure you’re not getting bored of the same flavours during the week!

You will need;

  • 1-2 ladles of the vegetable base mix
  • 1/2 tin of any beans – I used berlotti but you can use any you have available – kidney beans are the traditional choice for chilli
  • 1 cup rice – I used wholegrain
  • 1 tbsp dried mixed herbs
  • 1 tsp ground cumin
  • 1 tsp dried coriander
  • 0.5 tsp mild chilli powder – or add more if you prefer
  • 3 sundried tomatoes – chopped
  • 1 tsp dark cocoa powder
  • 1 tbsp balsamic vinegar
  • Salt & pepper to season

Begin by rinsing the rice, in a sieve, under running water for a few mins then place it in a pan with 2-3 times the volume of water, bring to the boil and then leave to simmer for 25-30mins or as per packet instructions;

Next, add all the remaining ingredients to a 2nd pan;

And stir together.  Once the rice has about 10 minutes of cooking time remaining, heat the chilli mix on a low-medium heat for about 10 mins, until heated through;

Serve with some steamed broccoli florets on a bed of rice;

Veg & Bean Chilli with Sundried Tomatoes & Cocoa

Veg & Bean Chilli with Sundried Tomatoes & Cocoa

Veg & Bean Chilli with Sundried Tomatoes & Cocoa

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1 serving
Author: Joanne
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Ingredients

  • 1-2 ladles vegetable base mix
  • 1/2 tin any beans I used berlotti but you can use any you have available - kidney beans are the traditional choice for chilli
  • 1 cup rice I used wholegrain
  • 1 tbsp dried mixed herbs
  • 1 tsp ground cumin
  • 1 tsp dried coriander
  • 0.5 tsp mild chilli powder or add more if you prefer
  • 3 sundried tomatoes chopped
  • 1 tsp dark cocoa powder
  • 1 tbsp balsamic vinegar
  • Salt & pepper to season

Instructions

  1. Begin by rinsing the rice, in a sieve, under running water for a few mins then place it in a pan with 2-3 times the volume of water, bring to the boil and then leave to simmer for 25-30mins or as per packet instructions.

  2. Next, add all the remaining ingredients to a 2nd pan and stir together. Once the rice has about 10 minutes of cooking time remaining, heat the chilli mix on a low-medium heat for about 10 mins, until heated through.

  3. Serve with some steamed broccoli florets on a bed of rice.

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