Autumn.

By far my favourite season and thé ideal time to spend lots of time in your kitchen cooking and baking with all the season has to offer.

My kids love a good bowl of chilli, both con ànd sin carne.

For Solo Open Kitchen, I made two different types of chilli which I want to share with you all today.

The first one is a chili sin carne with mushrooms.

 

 GO VEGGIE!

What do you need?

2 onions, 3 cloves of garlic, 1 carrot, a celery stalk, half a courgette, 1 sweet potato, 1 pepper, a box of forest mushrooms (I chose a mix), one and half a can of chopped tomatoes, 1 can of chili beans, 1 red chili, cumin, cinnamon, chili powder

 

 

You fry the onions with the crushed garlic. Then you add the chopped veggies and the chili powder and let it all fry for 10 minutes. Then you add the chopped tomatoes, you season and let it all simmer for about 25 minutes. The last 10 minutes, add the beans. In the meantime you fry the mushrooms with some garlic in a frying pan and you add them to your chilli at the very last minute.

 

 

I served this chilli wrapped in a sourdough tortilla, sprinkled with some fresh coriander and grated cheese.

 

 

GO WILD!

What do you need?

2 onions, 2 cloves of garlic, 500gr of meat (I used ‘hindestoofvlees’ or ‘doe meat’), 2 peppers, mushrooms (I chose a mix), one and a half can of chopped tomatoes, 1 can of chili beans, 1 can of red beans, 1 red chili, cumin, chili powder, red wine (25cl)

 

 

First you fry the onions and the crushed garlic. Then you add the meat and you bake it nice and brown.

 

 

Add the chopped peppers and the chili powder and let it fry for a couple of minutes before adding the chopped tomatoes and the red wine. Season and let it simmer away quietly for about an hour. The last ten minutes you add the beans.

I served the chilli with parsley rice and sour cream.

Bon appétit!