Gluten Free Vegetarian Chilli Bake
Gluten Free Vegetarian Chilli Bake, or make it Gluten Free Vegan Chilli Bake! A super delicious, healthy easy and filling recipe!
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Servings:
Calories: 266kcal
Ingredients
- 4 large potatoes
- 1 pinch salt
- 1 large onion
- 4 cloves garlic
- 1 medium carrot
- 1 medium courgette zucchini
- 1 red capsicum bell pepper
- 1 green capsicum
- 1 medium aubergine eggplant
- 2 - 5 red chillies to taste
- 2 chipotle or 1 ancho
- 2 x 400g canned chopped tomatoes
- 200 g red kidney beans
- 200 g cannellini beans
- 3 heaped Tbsp sundried tomato paste
- 4 sundried tomatoes in oil
- 2 tsp ground cumin
- 1 Tbsp olive oil and a little bit more for greasing
- 1 small handful of fresh coriander
- 250 g cheddar cheese grated, how much is up to you
Instructions
Potatoes
- Heat half a pan of water to cook the potatoes. Add some salt.1 pinch salt
- Scrub the potatoes clean and chop them up into bitesized pieces, about 5cm (2in) or less.4 large potatoes
- Cook the potatoes in the boiling water for 10-15 minutes until just done. Don't overcook, you don't want them to turn to mush.
- When done, drain and keep aside until the chilli is done.
Chilli
- While the potatoes are cooking, halve the onion, then slice into rings.1 large onion
- Slice the garlic.4 cloves garlic
- Cut up the rest of the vegetables into roughly the same size, about 5cm (2in). You could just the cut the carrots and courgettes in rings of about 1cm (½in) if it's easier.1 medium carrot, 1 medium courgette, 1 red capsicum, 1 green capsicum, 1 medium aubergine
- Heat the olive oil on medium high heat and sauté the onions and garlic for about 1 minute.1 Tbsp olive oil and a little bit more for greasing
- Tip in all the vegetables and stir to coat with the olive oil.
- Next, add the chillies, chopped tomatoes, the beans, tomato paste, sundried tomatoes and cumin. Stir to mix thoroughly and bring to boil.2 - 5 red chillies, 2 x 400g canned chopped tomatoes, 200 g red kidney beans, 200 g cannellini beans, 3 heaped Tbsp sundried tomato paste, 4 sundried tomatoes in oil, 2 tsp ground cumin, 2 chipotle or 1 ancho
- Reduce to a simmer and cook, uncovered, for 10-15 minutes until the courgettes and aubergines are done.
- Preheat oven at this point to 180˚C (350˚F / 160°C Fan).
- Chop up the coriander.1 small handful of fresh coriander
The Bake
- When the chilli is about done, with 2-3 minutes to go, lightly grease a large oven proof dish with some olive oil.
- Arrange the cooked potatoes all around the base of your dish.
- Take the chilli off the heat, stir in the chopped coriander and top the potatoes with this chilli, going for an even spread.
- Sprinkle the grated cheddar all over the chilli and bake, uncovered, for 15 minutes until the cheese is all melted and brown.250 g cheddar cheese
- If not using cheese, do the same, bake, uncovered, for 15 minutes until you have a slightly crispy top.
- All you need with this is a green salad which, in my books, is always needed to balance the chilli heat.
Notes
If using pre grilled vegetables, add them after the chopped tomatoes have had a chance to cook and reduce slightly for 10 minutes. Heat the vegetables through for 5 minutes and you're done.
Nutrition
Serving: 8 | Calories: 266kcal | Carbohydrates: 26g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 421mg | Potassium: 733mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2551IU | Vitamin C: 82mg | Calcium: 308mg | Iron: 4mg
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