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Cooking on a Budget: Golden Ale Vegetarian Chilli

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The last five years haven’t been kind to the economy and we could all do with making a few savings here and there. But does being frugal on your food shop mean you have to miss out on tasty, local, seasonal produce? Certainly not, we say!

Golden Ale Vegetarian Chilli

To get you started here is the first of two great Frugalfeeding recipes:

Serves 4

  • 15 dried red chillies, soaked overnight and roughly chopped
  • 3 onions, roughly chopped
  • 2 green peppers, roughly chopped
  • 2 cloves of garlic, mashed
  • 3 tbsp oil
  • 4 bay leaves
  • 3 tsp cumin, freshly ground
  • 1 500ml bottle of golden or pale ale
  • 20g dark chocolate
  • 2 tins of plum or chopped tomatoes
  • 1 tsp tomato puree
  • A generous handful of red lentils
  • 1 tin of kidney beans
  • 1 tin of chickpeas
  • 1 tsp of salt

1. Gently fry your chillies, onions, peppers and garlic in oil for around 10 minutes. Set aside the water used to soak the chillies. Add the cumin and bay leaves and cook for a further 2-3 minutes.

2. Pour in the chilli water you set aside, followed by the ale, chocolate, tomatoes, tomato purée and lentils.

3. Cook for 1 hour to thicken before adding the kidney beans, chickpeas and salt. Serve with rice or flatbread.

www.frugalfeeding.com

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.