One Pan Chilli Non Carne

From food costings to new product development, sensory evaluations, food science and more my peers & I at Le Cordon Bleu have been fortunate to attend lectures on various topics relating to the food industry.  One topic which has particularly hit home with me is food sustainability and how the food industry can operate in a way that benefits the planet at large. That could involve a number of initiatives such as:

• Choosing local ingredients

• Opting for more eco-friendly packaging

• Reconsidering where we source animal products from

• The frequency in which we eat animal products

• Minimising food waste

As individuals there are countless ways in which we can each contribute to the world at large.  While I am by no means turning vegan overnight, I’d be lying if I said that I could still eat meat and dairy in the same amounts I once used to.  While nourishing my body still remains a priority, I also want to eat with a purpose & reduce my overall carbon footprint.  At this stage in my journey, that involves choosing plant-based options whenever I can.  As much as I’ve always been aware of climate change, it’s also something which nestled in the back of mind.  After seeing the numbers and actually hearing about the issue in depth, the issue seems more real and I am more convinced than ever that even a few changes can add up to big results. 

Maybe it’s to do with making the mental switch and becoming more aware about the problems we face in terms of climate change but lately, the appeal of foods like beans and lentils has only multiplied. Simultaneously the idea of eating chicken regularly just doesn’t sit well with me anymore.  While I still enjoy foods like cheese, eggs and fish, I tend to get my fix when I’m eating out.  Eating a meatless diet aside, I am also trying to become more conscious about reducing my food waste.  Simple ways I’ve been doing so is by using up pantry ingredients & cooking up produce before they have a chance to go off. 

In an attempt to utilise the opened cans of beans and lentils in my fridge, I decided to turn them into the epitome of comfort food during this time of the year: One Pan Chilli Non Carne.  Bursting with beans, lentils & spices, this chilli was extremely flavourful, cozy and full of both texture & protein.  It literally was one of those dishes where I added ‘a bit of this & a bit of that’ and hoped for the best. Added bonus: I cooked once yet made enough to last for 3 more meals.

One Pan Chilli Non Carne – Serves 4

Ingredients

• Olive oil or cooking spray
• 1 large onion, diced
• 2-3 garlic cloves, minced
• 2 medium red bell peppers, de-seeded and cut into chunks
• 1 tablespoon cumin powder
• 2 teaspoons paprika powder
• 2 x 400g cans of chopped tomatoes
• ¼ cup cold water
• 400g can of lentils
• 400g can of cannellini beans
• Salt to taste

Method

1) Coat a large pan with oil or cooking spray & place over medium heat.

2) Once heated, add onion and garlic.  Sauté for 2-3 minutes until fragrant.

3) Add in the cumin powder and paprika and continue stirring for another minute.  Pour over the tomatoes and water.  Bring to a boil and simmer.  Reduce heat to low and then place lid over skillet. Continue cooking for 20 minues until  the chilli has thickened.

4) Mix in the lentils & beans and season with salt.  Stir to combine to well and serve hot with your choices of sides & toppings.

Disclaimer: Apologises if the first bit of this post came across as preach-y…not my intention at all.  I just wanted to share a bit about where I currently am with my eating journey 🙂

No questions but I’d love to hear your thoughts on sustainability & climate change.