Chia Vegetarian Chili

This vegetable chilli with chia seeds is so tasty and you can use just about any veggies that are lying around.

Chia Vegetarian Chili

I found the inspiration for this recipe from the "Chia - the Complete Guide to the Ultimate Superfood" book, then adapted it.


Ingredients

Olive oil

2 leeks - sliced
6 garlic cloves - finely chopped
2 medium carrots - chopped
1 large red pepper - chopped
2 tsp chili powder
2 tsp dried oregano
1-1/2 tsp cumin
1/2 tsp cayenne pepper
1 cup (approx) soy beans
1 200g tin sweet corn - drained
1 400g tin red kidney beans - drained and liquid reserved (approx. 1/2 cup)
1 cup vegetable stock
1 400g tin chopped tomatoes
1/2 cup chia gel
1 lime - juice only
Handful fresh coriander - finely chopped


Chia gel (makes approx. 1-1/4 cups)

1 cup water
1-3/4 tbsp chia seeds

Pour the water into a sealable container.  Slowly pour in the chia seeds while whisking briskly.

Wait a few mins, then whisk again.

Let the mixture stand about 10 mins or so, before whisking a third time.  Seal the container and place in the fridge.  The chia gel can be stored this way for up to two weeks.  Whisk again before using.

Method


Firstly, make up some chia gel.

While the chia gel thickens up, heat a good splash of oil in a large pot over medium-high heat.

Add the leeks, garlic, carrots and red pepper.  Sauté until the leeks start to soften.

Mix in the chili powder, oregano, cumin and cayenne pepper.  Stir for approx. 2 mins.

Stir in the soy beans, corn, kidney beans, reserved bean liquid, vegetable stock and tomatoes.

Bring the chill to a boil, stirring occasionally.  Reduce the heat to medium-low and simmer until flavours are blended and the chili and thickened, stirring occasionally.

Turn off the heat and stir in the chia gel, lime juice and coriander.

Enjoy on it's own, with rice, on top of a baked potato - whatever you fancy!

Caryl  ♥

Prawns and Samphire Risotto

Having discovered the deliciousness and goodness of samphire recently, I've been playing around with different ways of serving it.  Samphire is also known as sea asparagus and is becoming very well-known as another superfood.  It's actually lovely served with butter and lemon, alongside a piece of fish, but tonight I had other plans.

Prawns and Samphire Risotto

Ingredients

3 tbsp unsalted butter
1 onion - finely chopped
2 large cloves garlic - finely chopped
5-1/2 cups or so of stock - (see note*)
1-1/2 cups Carnaroli rice - (or any other type of risotto rice)
1/2 cup white wine
1 large clove garlic - finely chopped
1 small chilli - finely chopped
350g raw prawns
100g samphire - rinsed in cold water
grated parmesan
black pepper
lemon

Note*:  The stock I used for this was actually the cooking water from a bunch of asparagus I cooked the other day.  You could use any fish or vegetable stock though. 

Also, I made this risotto a little drier than usual.  If you like yours more wet, add more stock.

Melt 2 tbsp of the butter in a large pan and fry the onion until soft and lightly browned.  Add the garlic and cook for another couple of minutes.

Add the rice and stir well until all the grains are coated with the butter.

Add the wine, stir, and simmer until it has been absorbed.

This is where I cheat a bit, as in traditional risottos it is recommended to add about 1/2 cup of stock and stir until absorbed, then repeat, until all the stock has been added.  

What I do instead is add all the stock, stir really well and bring to a boil.  Then turn down to a simmer and pop a lid on top until all the stock has been absorbed and the rice is soft, but with a little bite - approx. 20 minutes.  Check and stir once in a while and add more stock if needed.

Meanwhile, melt the remaining 1 tbsp of butter in a large frying pan.  Add the garlic and chilli and cook for 1 minute.

Add the prawns, stir and cook for about a minute or so.  You will see them turn a lovely pink colour.  Remove the prawns with a slotted spoon and add the samphire to the pan.  Stir for a minute or so and remove from the heat.

When rice is ready, gently stir the prawns and samphire into the risotto.  Add a good sprinkling of parmesan cheese, black pepper and a squeeze of lemon and stir again.

Serve immediately.

Enjoy!

Caryl ♥