Chill(i) out…

Today started with another wonderful weights + Body Balance session at the gym before work. I must say that I am loving the inclusion of strength training back into my weekly workout schedule, albeit only twice a week. My legs were again shaking as I headed into the Body Balance class, and my abs are feeling sore already after fitting in as many crunches as I could manage!

One positive about working out in the morning is that I don't feel that I have to rush to get dinner on the table when I get home from work.

As usual, I turned to the Mystery Box for inspiration this evening and drew out...

Chilli!

 

Did you know? Capsaicin, the chemical that makes chillies hot, is regarded as a possible cancer fighter and is a known anti-inflammatory agent. Chillies are naturally low in sodium, and rich in potassium, bioflavinoids and vitamins A and C, which may help lower cholesterol and high blood pressure.

My dinner choice pretty much went without saying, for what better way to use chillies than in a chilli!!! Particularly when it is chilly outside and you have a whole heap of produce that needs to be used.  Excuse the pun…

This ended up being quite the random dish, using all the remaining produce we had in the fridge. I really do love dishes that you can adjust according to what you have available. Not to mention the fact that these dishes normally yield more than enough for leftovers the next day (and the next day, and the next day....).

There are a lot of steps to this dish, so you might want to grab a pen and take notes....

Step 1 - Cut up whatever veggies you have on hand and throw them in a large pot with chillies, spices, tomatoes, water, beans and red wine vinegar. Simmer.

And....that's it! Talk about easy. Another reason why homemade chilli will always be one of my favourite winter dishes.

Served steaming hot in a large bowl.

With some extra trimmings.

   

A handful of corn chips for dipping....

 

Freshly made guacamole....

And a good dollop of natural yoghurt...

  

All together now.

(Times those corn chips by about 100!)

I present to you …. comfort in a bowl. A perfect veggie-fied winter dish with the added punch of heat from the chillies.

Followed by a little sweet treat that Mr BBB’s mum brought home….flourless chocolate cake.

It seems I am craving sweets at the moment!

Comfort Chilli

Ingredients

• 2 carrots chopped
• 3 celery stalks, chopped
• 15 small button mushrooms
• 1 ear corn – kernels
• 2 zucchinis, chopped
• 1 large can of diced tomatoes
• 2 cups of water
• 1 can chickpeas, rinsed
• 1 can kidney beans, rinsed
• 1 tbs cumin
• 1.5tsp chilli powder
• 1tbs dried oregano
• 4 birds eye chillies, deseeded and chopped
• 2 tbs chia seeds
• 2 tbs red wine vinegar

Method:

1. Heat a large pot over a medium heat, and add the veggies and spices. Stir to coat.
2. Add the tomatoes, water and beans, and simmer (covered) over a low heat for 90 minutes or so.
3. Serve with guacamole, corn chips and natural yoghurt.

What about you? Do you like chillies? What is your favourite way to use them?

Happy Baking :)