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–+ servings

Vegetable Chilli

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It's been really cold, so we were in search of something warming. We had a variety of leftover vegetables lurking in the fridge, so we chose to turn them into a vegetable chilli. You could use any combination of vegetable, which you have to hand and maybe add some beans; we just didn't happen to have any in the cupboard.
As usual, the Big Green Egg did a fantastic job of taking some pretty ordinary ingredients and turning them into a dish with some light smoky flavours.
By comparison to a meat version, which we prefer to cook for ages, this was a quick dish as we wanted the vegetables to retain their texture and provide a bit of crunch. A great midweek dish in your outdoor oven.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Mexican, TexMex
Ingredients Equipment Method

Ingredients
  

Equipment

Grill Temperature

180C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method
 

  1. Setup your Egg for an indirect cook at 180°C with your stainless steel grid.
  2. Using a skillet or frying pan, toast off the cumin seeds and chilli flakes for about 1 to 2 minutes. Remove from the pan and set aside.
  3. Add the oil to the pan and fry off the courgette, so it's nice and golden on all sides.
  4. Add the chopped onions, peppers and mushrooms, fry off for 2 to 3 minutes.
  5. Add the toasted spices, tomatoes, tomatoe puree , italian seasoning and worcestershire sauce. Combine with the vegetables and give a good stir.
  6. Fill up he tomato tin half way with water. Swill out the tomato tin and pour into the pan. Let the chilli cook gently for about 15 minutes. You want the sauce to thicken sligtly
  7. We served the chilli with pasta fries and soured cream.