This veggie chilli burritos recipe is from The Hairy Bikers' Everyday Winners book. We enjoyed two of the chicken dishes and one fish dish from the book last month and we're now trying out some of the yummy looking veggie recipes.
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The end result is a chilli that is full of flavour with a nice heat. For 2 meat eaters, we didn't miss beef from it at all...it's a very substantial veggie chilli with the 3 types of beans along with the vegetables.
Tips
- Enjoy any leftover chilli with rice, or freeze it in an airtight container for another day. Defrost overnight and reheat in a pan on the hob or in the microwave, until piping hot.
- This veggie chilli burritos recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 green or red pepper, finely chopped
- 2 celery sticks, finely chopped
- 4 garlic cloves, finely chopped
- 3 jalapeños or 1 scotch bonnet or habanero, finely chopped
- 1 tbsp ancho chilli flakes
- 1 tsp chipotle paste
- 200g fresh tomatoes, finely chopped
- 1 tbsp ground cumin
- 1 tbsp fresh oregano, finely chopped
- a 400g tin each of black beans, kidney beans and pinto beans, drained and rinsed
- salt and freshly ground black pepper
- 100ml water
For the rice:
- 100g long grain rice, rinsed
- zest of 1 lime
- stems from a small bunch of coriander, finely chopped
- 150ml water
- salt
To serve (optional):
- 4 large tortillas
- guacamole
- tomato salsa – shop bought or homemade
- soured cream
- cheddar cheese, grated
- coriander, chopped
- pickled jalapeños
Instructions
- First make the bean chilli. Heat the oil over a medium heat in a large saucepan or a flameproof casserole dish and add the onion, pepper and celery. Cook for approx. 5 minutes, until soft and translucent, then add the garlic and fresh chillies. Continue to cook for another couple of minutes.
- Stir in the chilli flakes, chipotle paste, cumin, oregano, tomatoes and beans. Season with salt and freshly ground pepper and add 100ml of water.
- Bring to the boil, then turn the heat down to a simmer and leave to cook, uncovered, for 15 to 20 minutes until the sauce has reduced down. Stir regularly to make sure it isn’t catching on the bottom. The consistency should be quite thick, if not dry.
- Meanwhile, cook the rice - put it in a pan with the lime zest, coriander stems and 150ml of water. Season with salt, bring to the boil and cover. Turn down the heat and simmer for about 15 minutes until all the water has been absorbed. Take the pan off the heat and remove the lid. Put a tea towel over the top of the pan and place the lid on top. Leave the rice to steam in its own heat for a further 10 minutes.
- To assemble, heat each tortilla on a dry frying pan for just a few seconds on each side to make them easier to fold. Spoon the chilli into the centre of the tortillas in a roughly rectangular shape and add the rice and as many of the optional toppings as you want. Fold over the sides, then fold over one of the remaining edges and roll. Wrap the burritos in foil to make them easier to hold while eating.
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Veggie Chilli Burritos
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 green or red pepper finely chopped
- 2 celery sticks finely chopped
- 4 garlic cloves finely chopped
- 3 jalapeños or 1 scotch bonnet or habanero finely chopped
- 1 tbsp ancho chilli flakes
- 1 tsp chipotle paste
- 200g fresh tomatoes finely chopped
- 1 tbsp ground cumin
- 1 tbsp fresh oregano finely chopped
- a 400g tin each of black beans kidney beans and pinto beans, drained and rinsed
- salt and freshly ground black pepper
- 100ml water
For the rice:
- 100g long grain rice rinsed
- zest of 1 lime
- stems from a small bunch of coriander finely chopped
- 150ml water
- salt
To serve (optional):
- 4 large tortillas
- guacamole
- tomato salsa – shop bought or homemade
- soured cream
- cheddar cheese grated
- coriander chopped
- pickled jalapeños
Instructions
- First make the bean chilli. Heat the oil over a medium heat in a large saucepan or a flameproof casserole dish and add the onion, pepper and celery. Cook for approx. 5 minutes, until soft and translucent, then add the garlic and fresh chillies. Continue to cook for another couple of minutes.
- Stir in the chilli flakes, chipotle paste, cumin, oregano, tomatoes and beans. Season with salt and freshly ground pepper and add 100ml of water.
- Bring to the boil, then turn the heat down to a simmer and leave to cook, uncovered, for 15 to 20 minutes until the sauce has reduced down. Stir regularly to make sure it isn’t catching on the bottom. The consistency should be quite thick, if not dry.
- Meanwhile, cook the rice - put it in a pan with the lime zest, coriander stems and 150ml of water. Season with salt, bring to the boil and cover. Turn down the heat and simmer for about 15 minutes until all the water has been absorbed. Take the pan off the heat and remove the lid. Put a tea towel over the top of the pan and place the lid on top. Leave the rice to steam in its own heat for a further 10 minutes.
- To assemble, heat each tortilla on a dry frying pan for just a few seconds on each side to make them easier to fold. Spoon the chilli into the centre of the tortillas in a roughly rectangular shape and add the rice and as many of the optional toppings as you want. Fold over the sides, then fold over one of the remaining edges and roll. Wrap the burritos in foil to make them easier to hold while eating.
Notes
- Enjoy any leftover chilli with rice, or freeze it in an airtight container for another day. Defrost overnight and reheat in a pan on the hob or in the microwave, until piping hot.
- This veggie chilli burritos recipe is easily adapted if you’re cooking for less or more people.
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