Vegetable Chilli [+ a raw recipe adaption]

We love vegetable chilli and eat it at least once a week.  During a particularly low economic point in our household, we ate variations of this sometimes thrice weekly, served over brown rice; it wasn't much of a hardship. 

I don't usually peel carrots or potatoes when using them in cooking, but it's your preference.  This recipe makes around 4-6 servings.  In the photo above, it's been tripled.  All measurements for herbs and spices are approximate; add to suit your own tastes.

Stir the following together in a big pot over medium heat, with a few teaspoons of olive oil:

• 3-4 carrots, chopped
• 2 medium onions, chopped
• chopped green or red pepper or both
• 4-5 cloves garlic, crushed
• 4 tsp ground cumin
• 1 TBS dried oregano
• 1 TBS dried basil
• 2 tsp ground paprika
• 1/2-2 tsp chili powder or cayenne pepper
• a few handfuls of other vegetables like frozen corn, grated beetroot, chopped courgettes [zucchini], green beans, broad beans, aubergines, cabbage, etc

After about five minutes, add two tins of chopped tomatoes [or a 690g jar of tomato passata sauce] and one or two tins of kidney beans. Stir well and simmer until veg is cooked, about 20-30 minutes.  Serve over steamed brown rice or quinoa with grated cheese on top.  For delicious winter food, lovely eaten over a buttered baked potato!

For a raw variation on this recipe:
Stir together the chopped carrots, onions, peppers, garlic, spices and herbs, along with two grated beetroot, two chopped fresh tomatoes, and one cup of mung bean sprouts.  Add a small drizzle of olive oil and 4 TBS lime juice.  Stir in 4 TBS chopped coriander [cilantro]. Serve over a green salad.  Makes 4 servings.
This is a yummy, crunchy treat, with the taste of cooked vegetable chilli but possessing more added nutrients.