After attending the launch of the Le Creuset store in Melbourne, a feeling of foodie inspiration has seeped into the Couturing skin. The array of brightly coloured casserole dishes, tangines and prestine pans were all accompanied by a carefully selected recipe card that wet the appetite.
Winter is well and truly upon on us, so what better way to spend a cold meat free Monday eve than with a vegetable chilli from the recently launched recipe section of the Le Crueset set.
Using the brand new cassis casserole dish, the recipe used is as follows:
Ingredients
- 3 tablespoons olive oil.
- 1 medium red onion thinly sliced.
- 200g celery sticks, cleaned and chopped into 1cm pieces.
- 250g carrots, peeled and cut into 1cm dice.
- 250g potatoes, peeled and cut into 1cm dice.
- 2 level teaspoons hot chilli powder.
- 500g plum tomatoes, peeled and chopped
- 3 tablespoons fresh chopped parsley.
- 2 tablespoons tomato purée.
- 200g can red kidney beans, drained.
- Little salt.
I also added garlic, a pinch of cumin and smoke paprika along with pumpkin and courgette for that extra kick. Served with brown rice, avocado and sour cream.
Method
1. Heat the olive oil in the saucepan over a medium heat on the hob. Add the onion, celery and carrot. Fry, stirring occasionally for 2 – 3 minutes. Add the potatoes and pumpkin and fry for a further minute.
2. Stir in the chilli powder and cook for 1 minute, and then add all the remaining ingredients.
3. Cover and cook over a low heat for 1 – 1 ¼ hours or until the vegetables are tender. Stir occasionally.
4. This recipe re–heats well so ideal for making a day in advance. Once cooled, store in a refrigerator until it is to be re–heated.
This recipe has been slightly adapted from the following: http://www.lecreuset.com.au/Vegetable-Chilli.aspx
Whether it’s winter goodness your after or a little inspiration in the kitchen head to http://www.lecreuset.com.au
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