One year for Christmas, my father received a cook book titled “His Turn to Cook”.
There was a not so subtle message in that gift, and Dad must have embraced it to some extent, because many of the meals I remember him cooking were from that book and became family staples.
One of these was this chilli, which was often served after coasting parties, alongside my mother’s home made bread and a variety of salads. I always thought of it as a man’s chilli, with all the big hunks of meat, but it’s balanced out by the variety of beans – I especially love the addition of chickpeas.
My favourite thing about any chilli is all the different types of accompaniments. Top it with avocado, shredded cheese, sour cream, cilantro, or fresh tomato salsa. Offer sides of corn chips or corn bread, or serve it over rice, or a crunchy green salad.
You can start this recipe on your stove top and then once the meat is browned, finish it in your slow cooker. It’s better after it sits for a day, or after freezing.
Devil's Delight Chilli adapted from His Turn to Cook
A twist on the typical chilli this one is spicy and very meaty with bacon, browned sausage, and cubed beef, and uses high fibre chickpeas and pinto beans along with the typical kidney beans. This recipe can easily be made in large batches and frozen for make ahead meals.
This curried chickpea filling is my answer to quick, satisfying and freezer friendly vegetarian meals. It is warming, with varying textures of mashed and whole chickpeas interspersed with veggies, and seasoned with spices that are interesting, but not overpowering.
And it is just so versatile. You can whip up a big batch, freeze it in 1 cup portions, and then user it in so many ways – without a lot of flavour repeats. Try spooning it into a lettuce wrap, topping a plate of soba noodles, filling a sandwich, spreading between a tostado and poached eggs, or adding some raisins for this moroccan sweet potato and couscous bowl. It’s great at room temperature so an tasty addition to packed lunches and picnics.
It comes from the acclaimed Toronto vegetarian restaurant Fresh. When we lived in Toronto we dined at Fresh weekly, often enjoying this filling in their Indian Dosas and Energy Bowl. Now that Fresh is a five hour drive away from us, I’m grateful for my Juice for Life cookbook by Fresh Founder Ruth Tal Brown that contains the recipe for the curried chickpea filling (adapted slightly), as well as many other menu staples.
Here are some of the quick, delicious and healthy meals you can make using this filling:
Vegan Curried Chickpea Filling
This curried chickpea filling is satisfying, freezer friendly and so versatile - use it to fill sandwiches, as a salad or noodle bowl topped, for breakfast with poached eggs... the possibilities are endless.