Chilli Non-Carne

If you’ve noticed a brief break in my blogging, it’s because my kitchen is currently being renovated and I’ve had nowhere to work or play. The good news… my new creative space is soon to be unveiled, along with plenty of exciting new recipe ideas for you.

Time without a kitchen has given me a chance to enjoy and now share in some tasty recipes courtesy of a few creative and kind friends. This hearty dish comes from Emma Sanguinetti and is a stand-out from the very first bite. It’s one of those dishes that truly warms you on a cold winter’s night and will help you blissfuly while away a rainy spring afternoon.

Chillie Non CarneWhat you need: serves 2-3
2 tablespoons of olive oil
1 red (or brown) onion, sliced
1 large garlic clove, finely chopped
2 teaspoons of either fresh or dry tarragon
2 good pinches of pink salt
One 400g can of chopped organic tomatoes
2 cups of medium dry Rosé (it must be Rosé and my favourite is the 2012 Cotes de Provence by Marius Peyol, which will set you back $9 at Dan Murphys)
One 400g tin of organic red kidney beans, drained
1 teaspoon of dried chilli flakes
1 cup of uncooked organic brown short grain rice
80-100g of black kalamata olives, pitted, then sliced
To plate up with: 1-2 fresh lemons, fresh or dried chilli flakes (if you like more heat) and flat leafed parsley

Chillie Non Carne Table shot 2

How to prepare:
Cook brown rice in a pot until al dente

Meanwhile, in a separate heavy-based saucepan add finely sliced onion to olive oil and sauté on medium heat, until soft

Add finely chopped garlic, tarragon, canned tomatoes and olives

Add salt and cook for approx 10 mins on a high simmer

Next add the wine and cook for another 10 mins on a high simmer to evaporate off the alcohol

Now add kidney beans and chilli and stir through for 5 mins

Finally add the cooked rice and warm all ingredients through

Serving suggestions:
If you’d like to serve this dish for 4 guests, as a main, simply double the ingredients

Serve with a crisp green-leaf salad, fresh lemon wedges, extra chilli and plenty of crusty bread to mop up the yummy juices

Busy Burritos

You’ll be hard pressed to find a quicker, healthier or tastier Mexican feast than these guys. After a busy weekend, this is an easy dinner to whip up.  Trust me when I say, resist the temptation to serve these with cheese and sour cream. They are so tasty and cleansing without it, you won’t miss it, nor will your waistline.

For those of you who are disciples already, you might like to try my readers’ suggested condiment ideas: peas, chopped curly kale, hummus, creamed corn, spring onions, cucumber slices, red capsicum strips, grated carrot, parsley, tomato slices, red onion and home-made pesto.


 What you need

 1-2 tablespoons of olive oil

1 onion finely chopped

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1/2 teaspoon of chilli powder mixed into 50ml of water

400g can red kidney beans rinsed and drained

3 medium fresh tomatoes chopped or half a can of organic diced tomatoes

8 tortillas (warmed)

Chopped or shredded lettuce leaves

2 small diced tomatoes

Sliced whole jalepenos, if you can get them, otherwise a jar of jalepenos

1-2 corn on the cob

1 avocado diced

Salsa topping (your favourite brand)

Coriander leaves (chopped)

1 lime (cut into wedges)

Soy yoghurt (optional)

Set a pot of water to boil, peel the corn on the cob and sit it going. Once cooked, cut corn from the cob

To make the filling heat the olive oil in the pan. Add the onion and cook over medium heat for 3 minutes or until soft. Add spices and cook, stirring, for 1 minute. Add the beans and then the tomatoes with the juices. Bring to the boil, reduce the heat and simmer for 4 minutes or until thickened slightly.

To serve, divide the filling amongst the tortillas. Roll up and top with lettuce, tomato, corn, avacado, jalapenos, salsa and soy yoghurt.  Top with fresh coriander and a generous squeeze of lime juice.

An alternative to the spicy bean mixture if you are super short of time, is Amy’s Vegetarian Organic Refried Beans (traditional or black bean).  Available at all good health food outlets.  Just heat them and serve.


Here’s a cool tip: to keep the tortillas from drying out try Jamie Oliver’s trick.  Scrunch up some baking paper under cold running water until soft.  Wrap the tortillas and put them in oven as directed.

Have you tried my tuscan cabbage, silver beet and cannellini bean soup?