Life Diet Health

Easy Crowd Pleasing Food!

Laurena@LifeDietHealth

Easy Crowd Pleasing Food

Ahhh the school holidays! 🙂 In the UK it is half term this week – earlier than usual as it would usually fall at Halloween. Nonetheless there are Halloween themed events happening everywhere with Pumpkins taking centre stage and people competing for outdoor grown ‘largest pumpkin’… 1,498lbs!? Yes, you read that correctly! Not far from us, someone has once again grown (outdoors) a G I A N T pumpkin weighing a mahoosive 1,498lbs! That’s over 107 stone or over 679kg!!! Now… how much pumpkin loaf would that make!

Our allotment sadly doesn’t have any pumpkin this year as we couldn’t start growing early enough, but we still have the butternut squash growing. 🙂

Pumpkin aside, school holidays means entertaining the kids and we have my little nephew & niece coming to stay for the rest of the week. 😀 We have lots of fun activities planned to keep them entertained and of course, then there’s the food! We’ve already had lots of people around this week and this recipe is easy to adapt to however many you have to feed!

Feed a crowd
Delicious vegetable and bean chili
Lovely bowl of goodness

Add some salad, some (not so healthy) chips and tortilla crisps and everyone is happy! 🙂  This is great warming filling food, just right for a crowd of hungry people! It’s easy and quick too so no slaving for hours and missing out on all the fun!

Easy to whip up delicious veggie chili

 

Are you off this week? Do you have anything exciting planned? Come and chat in the comments! 🙂 Speak soon.

Easy Crowd Pleasing Food (Vegan & Free-From)

  • Servings: 3-4
  • Difficulty: easy
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Gather

  • 500g frozen mixed Mediterranean vegetables (courgettes, aubergine, peppers, onions)
  • 4 tablespoons tomato puree
  • 1 x 400g red kidney beans drained
  • 1 x 400g chick peas with liquid
  • 1 tablespoon red chili flakes
  • 1 teaspoon Cajun spice
  • Salt to taste (I used pink Himalayan)

Prepare

  1. Put the vegetables in a deep pan and cook for 5 minutes.
  2. Add the tomato puree and stir through – allow to cook for two minutes.
  3. Pour in the kidney beans and the chick peas (with their liquid) and gently mix to combine.
  4. Sprinkle over the chili, Cajun and salt, mix and allow to simmer for ten minutes.
  5. Do a taste test and adjust seasoning as necessary. Enjoy!

Serve & Store

  • Serve up with rice, nachos, chips, salad or a combination!
  • Switch up the vegetables – use fresh if you have more time.
  • Turn the heat up and add extra chili – try adding fresh chili if you dare.
  • Double the batch and freeze half for another day.
  • Store leftovers in the fridge for up to three days (the taste will develop the longer it is left).

Food for a crowd… on the table in under 30 minutes!

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