On the table this month: Chilli
Warming and comforting, let me help you add a little spice to the holiday season
TIP OF THE MONTH
Stick to your new year’s resolutions. (or don’t)
When we are caught in between Christmas and New year, everything gets a little messy and confusing. Let food ground you. Enough of the turkey (no meat round here) and stuffing, it’s time to fill your plate with vegetables in a hearty chilli.
This New Years will mark my 7 years of living a vegetarian lifestyle. With the new year bringing hope and more resolutions, my only one is to continue eating plant-based while focusing on eating locally and eating healthy.
At Pontcanna Farmers Market you can find fresh food contributing to support local artisan traders and farmers in Wales
THE PLACE - PONTCANNA’S FARMERS MARKET
Home in the south of England for the festive season, Cardiff’s food markets call my name as I eagerly wait to approach the bustling food stalls later in January. Pontcanna’s farmers market runs everyday Saturday 10am-1:30pm in the courtyard of Kings Road Yard in Pontcanna. As described on their website, ‘At Pontcanna Farmers Market you can find fresh food contributing to support local artisan traders and farmers in Wales joined by those offering interesting produce from the UK to Europe and around the world.’
Credit: Pontcanna Farmers Market
THE RECIPE - VEGGIE LENTIL CHILLI
The cold weather is just begging you to cook a chilli. Chunky veg, soft lentils, pillowy rice, and warm pittas to scoop up the leftovers. The best it has to offer - even better when it’s cooked at home in a big pot, surrounded by family and friends, accompanied by a glass of red.
Begin by swirling some olive oil into the pan, on a medium heat, adding chopped red onion, one red bell pepper and mushrooms (and any other veg you fancy). Whilst those are softening and formulating a gorgeous smell in the air, add in the crushed garlic cloves and chilli flakes. When the veg looks soft and cooked, add in the red lentils, chopped tomatoes, and kidney beans. Add in around 100ml of water to get the lentils cooking, you can always add more if need be. While the flavours are marinating, sprinkle in any seasonings that tickle your taste buds. I use paprika, oregano, coriander and cumin. Not sure if these usually go in a chilli, but they do something for me. Bring this to boil before letting it simmer for about 10/15 minutes. You could pop the rice on now if you like, adding some boiling water in the pan after washing the rice.
Just to make our chilli excel, I add a square of dark chocolate for richness, and a small glug of red wine for mmm-ness. Of course, pour yourself a glass at the same time. You deserve it. Let the chilli continue to simmer until your desired thickness. Another 15-20 minutes should be fine, as we are using lentils here.
While the chilli is simmering and thickening, cut up some pitta breads into triangles and pop them in the toaster. These make great little chilli pockets, or mops for the last drags of heavenly sauce. Serve, and enjoy!
Basic recipe for one person:
dried brown rice, 75g
1 tablespoons olive oil
2 garlic cloves
chilli flakes
paprika, oregano, coriander, cumin
chopped tomatoes, 200g
kidney beans, 200g
dried red lentils, 100g
lentils in a can, 200g
1 red onion
6 mushrooms
1 red bell pepper
square of dark chocolate
red wine (for the chilli and for you!)
pitta breads, cut up into triangles (optional)