It's been some time since I've written something here but for good reason: I was on holiday to Scotland for 11 days with one of my best friends Emily.
Emily and I made the most out of the beautiful weather (sunny, warm: 20-25°C!) and the landscapes we cannot enjoy in our own little Flanders.
There we rented a small cottage called Squirrel Lodge and we cooked almost every day after coming home from a good, long walk around the countryside.
One of the easy meals we made with the basic ingredients we had on hand was a basic vegetarian chili. It was soo good to have this! We made it before leaving the house in the morning and we were glad to not have to start hurrying to make our dinner after coming back late in the afternoon.
- 1 can white beans in tomato sauce (we used Heinz)
- 1 can kidney beans
- 1 can peeled tomatoes
- 1 small can sweet corn
- 1 courgette/zuchini
- 1 red/yellow/orange bell pepper/capsicum
- 1 red onion
- pinch of salt and pepper to taste
- 1/2 tablespoon of honey
- 1/2 teaspoon of ground cumin
- a few dollops of Greek yogurt to substitute sour cream
- grated cheddar cheese
Chop the onion, the pepper and the zuchini in small cubes.
Heat some oil in a small pot and let the onion cook a little. Once the onion looks a little translucent, add in the chopped pepper. Let these simmer for about 5 minutes before adding the tomatoes, the salt, pepper, the honey and the cumin.
When the peppers are slightly softened, add the chopped zuchini. Leave to simmer for another 5-10 minutes or until the zuchini is no longer raw. You don't want the vegetables to be too soft, a little texture is wanted!
At last, add the corn and the beans and stir gently. Let simmer another minute or two and ready to serve!
Serve with some sour cream (or Greek yogurt like we did) and some grated cheddar cheese.