Chilli is my go to recipe when I have a fridge full of raw veggies. I love packing it full of colour and the more variety the better. I add meat to mine but you can keep it veggie if you like - it tastes great either way!
750g lean beef mince
2 beef OXO cubes
3 cloves of garlic
Chilli powder (1-3tsp depending on how hot you like it)
1/2 teaspoon cumin
1/2 teaspoon dried oregano
3 squares of dark chocolate
2 tins chipped tomatoes
1/2 tin water
1tbsp tomato puree
Whatever veggies you fancy! In this dish I used:
1 red pepper
A handful of sugarsnap peas
Firstly dice the onion and vegetables relatively small - depending on how chunky you like your chilli!
Then grease a saucepan with your preferred oil (coconut oil in my case) and gently fry off the spices for 1 minute. Add the onion and gently cook for a couple of minutes.
Then throw in your veggies starting with the hardest ones like carrots and peppers then add softer veg (mushrooms, aubergine etc) a few minutes later.
Keep stirring them about until everything has softened down. Then add the garlic (crushed or chopped) for the final couple of minutes.
Remove the softened veggies from the pan and set aside.
If you are using beef now brown it off in the saucepan for a couple of minutes.
When browned drain off as much fat as possible before crumbling the stock cubes over the meat and adding the softened vegetables.
Tip in the tinned tomatoes and add the purée, water and oregano.
Give it a proper good stir and leave it for a while to simmer on a low heat. The longer the better but at least an hour. Keep an eye on it to check it doesn't dry out and add extra water as needed!!
Now for the magic bit - just before serving melt in the dark chocolate. Trust me it sounds odd but it makes the sauce so rich and deep.
We are low carb in this house so I serve on sweet potato jackets or brown rice (or just on it's own with a sprinkle of cheese on top). As it is packed with veggies it is a super filing meal which freezes really well making it ideal for batch baking.