Veggie Chocolate Bean Chili

Vegetarian Chocolate Bean Chili

Excited, not afraid to hide it!

Whenever I manage a vegetarian version of a dish that’s as good or even better as the original, it always gets me really psyched up. This is one of them: a Chili sin Carne (a Chili without Meat) or my veggie chocolate bean chili recipe. Yes, you heard me right. Chocolate & Chili. Just linger on that thought for a moment. It’s good, isn’t it?

Then, when you’ve decided to start cooking, put on your favorite lazy sweatpants, because this is comfy food as comfy as it can get. Warm, hearty and flavorful. With a hint of cinnamon, rich chocolate and a punch of chilipepper, this makes a delicious bean chili.

Serve it with your favorites, for example tortilla, rice, cilantro, lime and a big dollop of yogurt, crème fraiche or sour cream. Yes, more please!

Veggie Chocolate Bean Chili
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 Red Onion
  2. 2-3 Garlic Gloves
  3. 1 tsp Cumin Seeds
  4. 1 Red Chilipepper
  5. 1 tsp ground Paprika
  6. 1 tsp dried Oregano
  7. 1 pinch of Cinnamon
  8. 1 Carrot
  9. 1 Parsnip
  10. 2 Bell Peppers (red & green)
  11. 2 sticks of Celery
  12. 1 can Chopped Tomatoes
  13. 2 cans Beans (kidney, butter, black or a mix)
  14. 1 1/2 ounces (50 gram) 70% Dark Chocolate
  15. pinch of Salt & Pepper
  16. Optional: tortilla's, rice, lime, fresh cilantro and a big dallop of yogurt, sour cream or crème fraiche
Instructions
  1. Start by preparing all the veggies. Finely chop 1 red onion, 2-3 garlic gloves, 1 chilipepper, 2 sticks of celery and 2 bell peppers. Peel and chop 1 carrot and 1 parsnip.
  2. Fry the chopped red onion and garlic in a hot pan with oil, until nearly brown.
  3. Add all dried spices & seasoning (1 tsp cumin seeds, 1 chopped fresh chilipepper, 1 tsp ground paprika, 1 tsp dried oregano, 1 pinch of cinnamon). Let fry for a few minutes.
  4. Add the chopped veggies (1 carrot, 1 parsnip, 2 bell peppers en 2 sticks of celery) and cook for 10 minutes.
  5. Add 1 can chopped tomatoes and 2 cans of beans of your liking. Reduce the heat and cook for 30 minutes more.
  6. Add 1 1/2 ounces (50g) of 70% dark chocolate, broken into pieces, and stir for 5 minutes until the chocolate has melted. Season with a pinch of salt & pepper.
  7. Serve with for example: tortilla's, rice, lime, fresh cilantro and a big dallop of yogurt, sour cream or crème fraiche.
  8. Enjoy!
feistyveggies.com http://feistyveggies.com/

Asparagus Tart

Asparagus Tart

Spring is here!

Yes, do your own little happy dance, as asparagus are in season! Time to celebrate spring! 

This lovely asparagus tart is the low-fuss kind. Quick and easy. No troubles in the kitchen. Yet… absolutely stunning on the dinner table. A pretty little centerpiece for a picnic in the park. Or a family brunch. Or serve as a healthy light meal accompanied with a simple side salad (for example made of rocket salad, cherry tomato mix and balsamic glaze).

This tart has lovely flavors with basil, goat cheese and lemon zest. Beautiful, sophisticated and delicious. What are you waiting for? Go on! Have a spring party and show off your cooking skills :)

AsparagusTart

 

Asparagus_Tart

 

Asparagus Tart
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. Puff Pastry
  2. 3 Eggs
  3. Goat Cheese (3.5oz/100g)
  4. Cooking cream (1/2 cup / 125g)
  5. 2 handful fresh Basil Leaves
  6. Green Asparagus (1lb / 500g)
  7. 1 Lemon (for zest)
  8. Salt & Pepper
Instructions
  1. Preheat oven to 200°C/400°F/gas 6.
  2. Roll the puff pastry into a rectangle fitting to the size and amount of aspargus. Place pastry on a baking sheet. Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Brush a tin layer of egg wash over the pastry, to give a glaze to it. Bake until golden and crispy, about 15 minutes.
  3. Remove pastry shell from oven. In a blender or food processor mix 2 handful of basil leaves, 1/2 cup cooking cream, the goat cheese and 2 eggs. Spread the mixture evenly over the pastry.
  4. Trim the bottoms of the asparagus, arrange crosswise in a single layer in the pastry shell on top of the cheese mixture, alternating ends and tips. Sprinkle over some salt, pepper and lemon zest. Bake until the asparagus are tender, 20 to 25 minutes.
  5. Enjoy!
feistyveggies.com http://feistyveggies.com/

Roasted Parsnips, Carrots and Beets

Roasted_CarrotsParsnipsBeets

Roasted Root Veggies

Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.

Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.

One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.

Roasted_Parsnips Carrots Beets

 

Roasted Parsnips, Carrots and Beets
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 Parsnips
  2. 4 Carrots
  3. 3 Beets
  4. 1 bulb Garlic
  5. 3 sprigs fresh Rosemary
  6. Olive Oil
  7. Salt & Pepper
Instructions
  1. Preheat the oven to 400°F/200°C/Gas6.
  2. Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
  3. Transfer the veggies onto a large roasting tray. Spread them out evenly.
  4. Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
  5. Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
  6. Put into the oven for 45-60 minutes, or until golden and crispy.
  7. Enjoy!
feistyveggies.com http://feistyveggies.com/

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