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Friday, 21 April 2017

Green Chili with Welsh Leeks and Edamame Beans

The Welsh leeks season is coming to an end and I thought I'd make the most of it in this big bowl of Green Chile. 

This was not your typical chili as the spice flavours were toned down by the sweetness from all the greens including the leeks.  Also the green from the leeks were a bit muted, but were uplifted by the addition of soya and edamame beans and peas (from the freezer) and a final garnish of fresh chives from the garden plot. 

I thought the bowl of Green Chile was going to be mellow from the sweet leeks, so I decided to make a Pineapple and Jalapeno Salsa to go with it.  This uplifted the dish with another dimension of spice and warmth.  I will share the recipe for the Pineapple Jalapeno Salsa in the next couple of days.  I am sharing this Bowl of Green Chili with Eat Your Greens challenge hosted this month by The VegHog - You still have a day to share your #EatYourGreens recipe with the VegHog.  I am also sharing this recipe withMy Legume Love Affairhosted by Fix Me A Little Lunch;and sadly for the final timewith Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition. 

Green Chili with Peas and Beans Serves 6 as an accompanimentIngredients4 tablespoons vegetable oil1 onion, finely sliced2 fat leeks, washed and sliced4 cloves garlic, crushed1 teaspoon jalapeno powder or 2 fresh green chillies, sliced1 tablespoon ground cumin2 teaspoon dried oregano1 teaspoon ground coriander2 tablespoons tomato puree250g soya beans, peas and broad beans200ml water or vegetable stockSalt and pepper to tasteMethodIn a saucepan, warm the oil on medium heat.  Add the onion, leeks and garlic and saute until the onions become soft.  Add the garlic and fresh green chili if using, then cover and cook for about 5 minutes. Stir in the Jalapeno powder if using and cumin, oregano, coriander and season with salt and pepper to taste and cook for a few minutes for it to coat the mixture.  Then stir in the tomato puree, cook for 10 minutes to ensure the onion and leeks are very soft. Stir occasionally to keep the spices from burning.  Then add in the beans, peas and water or stock cook for 20 minutes. Taste and adjust the seasoning if necessary. Adapted from this recipe

I can't believe the leek season is almost up - I've been eating so many of late, and I'm still not bored of them!  I like swapping them in for dishes where I'd normally have onions, for a bit of a sweeter taste.  This looks so lovely and colourful! 

This looks so delicious and what a great way to use leeks!  It's still a bit chilly here on and off and I'm always looking for a nice chili like this one for cooler days. 

Thanks so much for linking up with us for Healthy Vegan Fridays!  I’m Pinning and sharing!  I also wanted to tell you how happy I am to have found your blog through HVF.  You always have delicious takes on recipes and are so creative. :)