In the realm of hearty and comforting dishes, chilli con carne has long been a staple. But who says you need meat to enjoy the rich, smoky flavours of a classic chilli? Enter the Grilled Vegetable Vegan BBQ Dutch Oven Chilli—a plant-based delight that takes the essence of traditional chilli to new heights with the addition of smoky, grilled vegetables. This recipe not only caters to the growing popularity of veganism but also introduces a unique and savoury dimension that elevates the dish.
The Dutch Oven Advantage
One of the key elements that make this Vegan BBQ Chilli special is the use of a Dutch Oven on a barbecue. The Dutch Oven’s thick walls and ability to retain and distribute heat evenly create the perfect environment for slow-cooking, allowing the flavours to meld and intensify. This technique adds a layer of depth to the dish, making each spoonful a journey through smoky, savoury goodness.
Plant-Powered Protein and Grilled Vegetables
For the heartiness typically associated with chilli con carne, this vegan version incorporates textured vegetable protein (TVP) or cooked lentils. These plant-based sources provide a satisfying protein boost, ensuring that your chilli is not only flavourful but also nutritious. The addition of black beans and kidney beans adds both protein and fibre, making this chilli a wholesome and balanced meal. To further enhance the flavour, the recipe introduces a step where diced bell pepper, zucchini, and carrot are grilled directly on the barbecue, adding a smoky char that permeates the entire dish.
The Barbecue Infusion
Grilling the vegetables directly on the barbecue introduces a subtle smokiness that takes the dish to the next level. The charred edges and smoky aroma of the grilled vegetables infuse the chilli with an authentic barbecue flavour, turning it into a true celebration of plant-based, grilled goodness.
Versatile Serving Options
This vegan chilli isn't just a one-trick pony. Serve it on its own for a comforting bowl of warmth, or ladle it over rice, quinoa, or your favourite grain for a heartier meal. The choice is yours. Top it with a sprinkle of fresh corriander for a burst of freshness that complements the rich, grilled flavours.
In conclusion, the Grilled Vegetable Vegan BBQ Dutch Oven (casserole dish) Chilli is a testament to the versatility and deliciousness of plant-based cooking. With its robust flavours, hearty ingredients, and barbecue-infused essence, this chilli is sure to become a favourite, even among meat enthusiasts. So fire up the barbecue, grab your Dutch Oven, and get ready to savour a bowl of smoky, vegan comfort with the added twist of grilled vegetables.
Grilling the vegetables directly on the barbecue adds an authentic smoky flavour to the Chilli. Here's how you can adapt the recipe:
Grilled Vegetable Vegan BBQ Dutch Oven Chilli
Ingredients:
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, crushed
1 pepper, halved
1 courgette, sliced lengthwise
1 carrot, sliced lengthwise
1 cup corn kernels (fresh or frozen)
2 tins (400g each) black beans, drained and rinsed
2 tins (400g each) kidney beans, drained and rinsed
800g passata
250ml vegetable stock
250ml textured vegetable protein (TVP) or cooked lentils
3 tablespoons chilli powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
Salt and pepper to taste
1 jalapeño pepper, diced (optional for extra heat)
Juice of 1 lime
Fresh coriander, chopped, for garnish
Instructions:
Preheat your barbecue to medium-high heat.
Grill the Vegetables:
Toss the pepper, courgette, and carrot in a bit of olive oil.
Place the vegetables directly on the grill grates. Grill until they develop a nice char and are slightly tender, turning occasionally to ensure even cooking. This step enhances the smoky flavour of the chilli. It should take approximately 5-7 minutes, remove from the grill & dice.
Sauté Aromatics:
While the vegetables are grilling, you can start sautéing diced onions and garlic in olive oil in the Dutch Oven on the barbecue until the onions are translucent.
Combine Ingredients:
Once the vegetables are grilled, add them to the Dutch Oven along with corn, black beans, kidney beans, crushed tomatoes, vegetable broth, and textured vegetable protein (TVP) or lentils.
Season and Simmer:
Add chilli powder, cumin, smoked paprika, oregano, salt, and pepper. Stir in the diced jalapeño for added heat.
Mix well and bring the mixture to a simmer, covering the Dutch Oven with the lid.
Finish and Serve:
Squeeze the juice of one lime into the chilli and stir.
Allow the Vegan BBQ Dutch Oven Chilli to simmer for an additional 20-30 minutes, allowing the flavours to meld.
Garnish with fresh coriander before serving.
This method infuses the chilli with a distinct barbecue flavour, creating a truly satisfying and smoky dish. Serve it with your preferred accompaniments
