Vegetable chilli

MEALS: Veggie chilli the DanYELL way

People hate to cook for me, is that normal? Just because I don’t eat wheat, like to avoid dairy and don’t like eating things from packets… Ok, yes I’m the dinner guest from hell so when one of my favourite ladies offered to cook dinner for me last week I jumped at the chance. Meet my friend Danielle.

Danielle from DanYELL

Danielle is the brain behind DanYELL, she is from Glasgow, she’s really short, obsessed with Elvis and gnomes – she’s a total weirdo and she makes the prettiest things ever:

DanYELL cushion

Danielle had a tough task ahead of her, there were four of us eating dinner and we have one wheat/dairy free diet, one egg/lentil/dairy free diet and one pescatarian. Now this sounds like a recipe for disaster but I can assure you that Danielle’s vegetable chilli was to die for!

Serves 4

What you need:
Spray oil
Two peppers
2 tins of red kidney beans
1 tin of sweetcorn
1 teaspoon of garlic paste
1 teaspoon of cayenne pepper
1 teaspoon of mild chilli powder
1 carton of pasata
Pinch of salt
2 cups of white rice

Firstly start cooking your rice, pour your two cups into a big saucepan and cover with water, let this boil away until it’s cooked.

Chop your peppers, it doesn’t matter what colour that you use just use your favourite peppers. Grab a frying pan, get it on the hob and spray some oil in the pan, now you can just throw all the veg and garlic paste in. Let the vegetables cook and soften, then add the carton of pasata with the spices, salt, pepper and let it simmer away. You need to leave this until the sauce has reduced into a rich tomatoey sauce. Now it’s ready to serve up and eat, drain your rice, split into four and top with your chilli.

Vegetable chilliThis chilli is so good because it’s so simple and really good for you, I’m definitely going to add it into my favourite dinners to make when the weather is a big rubbish outside and when I need something hearty.

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One thought on “MEALS: Veggie chilli the DanYELL way

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