Vegetable Chilli Stew (Cook-In-Bulk Version)

Getting all the ingredients together for this is non-trivial, so I like to make it in bulk at the weekends and freeze it in individual portions. I also have a less nuanced, but quicker version, if you're in a hurry.

I got the original recipe for this from Jacqueline on the Vegfood list. I've amended it fairly significantly - the version uploaded here in September 2001 is the result of cooking this many many times, and is somewhat different from previous versions posted here. I've rejigged the spices quite a bit.

Serves 6-8

1. Saute the onions, carrots and celery in a large pan, either in vegetable stock, or using sunflower oil if you prefer, for 10-15 minutes, until softened.

2. Add the wine, canned tomatoes, vinegar, Worcestershire sauce, beans, spices and 250ml (8 fl oz, 1 cup) water. Simmer for at least 40 minutes over low heat, stirring occasionally.

3. Add the peppers, courgettes and garlic about 30 minutes before you're going to stop cooking it, mix in and continue to simmer.

4. Add the dried herbs and hot pepper sauce just before serving.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 22 Sep 1997 (last altered 2 Sep 2001) - comments and questions to Kake L Pugh (kake@earth.li).