Sunday nights are a wonderful time to make Vegetarian chili especial given my fridge is still being haunted by Chipotles en Adobo, which must surely go off at some point soon. The problem being it’s quite strong so I tend to use it in small quantities which makes little to no dent in the 1 litre jar. Vegetarian chili is another great thing to make in bulk, refrigerate or freeze then reheat when needed. Teamed with sweet potato it makes a mean vegetarian shepherds pie. As much as anyone can call any vegetarian pie “Shepherd’s” pie given the self-evident lack of lamb.
Vegetarian Chili with Chipotles en Adobo (Left)
Makes a lot
400g Dried butter beans (Soaked overnight)
400g Dried kidney beans (Soaked overnight)
3 litres Water
400g Chopped tomatoes
400g Passata
3 tbsp Chipotles en Adobo
4 Celery sticks
2 Courgettes
1 Yellow pepper
1 Red pepper
1 Onion
Rinse the beans & place in a large stock pot along with the water, chopped tomatoes, passata & Chipotles en Adobo. Bring to the boil then reduce the heat to a steady simmer for 1 hour. Finely chop the onion. Cut the other vegetables into rough 1 cm chunks. Add the veg to beans along with another litre of water, boil until the beans are tender, roughly another hour. Reduce the heat slightly & allow the mix to simmer until it reaches the consistency of thick stew. Remove from the heat & serve immediately, alternatively allow to cool before transferring to tupperware. Once complete cool store in the fridge or freeze for future use.
Vegetarian Shepherds Pie
Makes enough for 2 plus a little for later
2 Sweet potatoes
1 tbsp Olive oil
1 tsp Rock salt
50g Butter
1 Clove of garlic
100g Mature cheddar
500ml Vegetarian chili
2x 7 1/2 inch (19 cm) rectangle oven dishes. I would recommend Le Creuset Stoneware
Pre-heat your oven to 200˚C (392˚F or gas mark 5)
Wash the sweet potatoes, pierce the skins all over with a fork. Mix the oil & salt, massage it into the skin. Bake on the middle shelf for 30-40 mins until the skin becomes crisp pulling away from the flesh which is soft & supple. Peel the potatoes place the flesh in a large bowl, mash with butter. Finely chop the garlic & coarsely grate the cheddar, stir throughly into the mash. Season with salt & pepper to taste.
To assemble place half the chili in the bottom of a small oven dish. Top with mash, spreading it into every nook & cranny. Drag a fork across the top in a zig zag pattern, creating lines & ridges. Bake in a preheated oven for 25-30 mins until the top begins to brown around the edges. Allow to sit for 5-10 mins before serving.
NB. I made a milder meat based version for Björn by frying 4 sausages then roughly chopping them & mixing with the chili along with 50g of cooked Black beans (Top picture right hand dish & the image below), principally you can add any meat you like we just happened to have a stash of sausages which desperately needed to be eaten.
Posted on December 13, 2010
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