Garden Harvest for Delicious Freezer Meals | Chilli Bean Recipes

It getting towards the end of the summer growing season here in South Gippsland Australia. The hot weather is still with us and helping to ripening some vegetables and dry out others. In today’s video we are harvesting ingredients from the garden to make two delicious chilli bean recipes which are easily kept in the freezer to enjoy down the track.

The first recipe is a Chilli Bean recipe that is vegetarian although I do throw in a couple of ingredients that make it not qualify for this title. The other dish is one of my favourites – chilli con carne! Both dishes are fairly similar in ingredients and methods to make but different enough to make them both!

Homemade Vegetarian Chilli

Homemade Vegetarian Chili

Chilli Con Carne
3 tbl oil (i use tallow)
1 kg beef mince
1 med onion – peeled and chopped
1 green pepper, chopped
1 cl garlic crushed
3-4 fresh birdseye chillies, finely chopped
1-2 tsp chilli powder
1 tsp gr cumin
1 tsp paprika
1/2 tsp dried oregano
1 bay leaf
440g can tomatoes – undrained and mashed
440g can kidney or pinto beans
2 cups (500ml) beef stock

Heat oil in large heavy based saucepan and cook minced beef, onion, capsicum and garlic over a medium high heat until meat is browned. Add fresh chillies, chilli powder, cumin, paprika oregano, bay leaf, tomatoes, stock and beans and stir over heat for 2 minutes to combine. Reduce heat and simmer 1 hour, stirring occasionally.

I cooked my dish for a little over 2 hours because i used homegrown beans and not canned. This resulted in a thicker sauce. If you are only cooking for 1 hour you may like to thicken the gravy with flour or cornflour. I prefer to keep the carbs out of the dish!

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Hi there I’m Linda and this is Hutton Valley permaculture this time of year can get very busy with harvesting and preserving lots of condiments chutneys Jam sauces and powders are great ways to store the garden’s goodness for Lena times today though I’ll be harvesting to make a couple of delicious freezer meals

I’ve got plenty of ingredients in the garden at the moment for two chili dishes the first one I’m going to make is a vegetarian chili dish with lots of beans and veg in it the other one is very similar but has meat in addition and that one is chili corn carne in

Today’s video we’re going to go around the garden and collect most of the ingredients we need for these two dishes however I’ve already collected the bot beans back in January and I’ve dried them and I’ve had them stored in the pantry and right now we’re about to

Travel back in time to yesterday when I harvested the four different beans that we need for the second dish for the chili bean recipe I’m going to use mixed beans I’m growing four different beans and with all the hot dry weather of late I’ve found lots of them just drying off

And finishing up so it’s a perfect time to be picking some of these beans and using them in the kitchen so right here I’ve got the beautiful Scarlet Runner bean look at these just the colors of different beans is just amazing bit hard to get out of

There but um look at that beautiful purple and black beans also on this Bean trellis but not quite as plentiful as the Scarlet Runner Bean is the Ukrainian Bean let’s have a look at those they’re definitely a smaller beam so there a lovely little bean too kind

Of a purple and white color and they grow the most delicious Bean that I kind of describe as a butter bean um really soft and and delicate but these can cook out beautifully as a dried Bean as well now while there’s plenty of beans on this trellis and more than enough to do

My dish today I do want a mixed bean dish so we’re going to move along to the lazy housewife trellis where right down the end there’s plenty of dried beans there too yes right at the end here the plants dried off a lot quicker than sort of the

The rest of the uh Garden so these beans will be perfect now these beans aren’t quite as colorful they’re just kind of a a white bean but really good in a bean dish sometimes you do have have to discard some of them so we’ll get rid of

Those but in the same pod you can find plenty that are unaffected by whatever that was so they’re just perfect for the dish that I’m going to make for tomorrow the fourth Bean that I’m going to grab today is from my bean trellis and it’s the purple King beans they’ve

Been really productive this season but with the recent hot and this has just really dried off but we’ve got plenty of dried beans that we can Harvest and use in the kitchen so those beans are a bit pler than the Ukrainian and Scarlet Runner Bean just having really faint little purple spots on

Them so now we just need to grab 500 G of beans I’m just going to grab lots of PODS throw them in my basket and then get all the little beans out when I go inside some of the beans didn’t quite go in the right direction we’ll get these ones off the

Ground I think that’s enough of the purple King bean pods so back to the Scarlet Runner Bean and the Ukrainian bean and we’ll uh fill up the basket with some of these and now some lazy housewife okay I think we get those Potter and see if that’s

Enough so then it’s just a matter of setting yourself up somewhere comfortable and getting all these beautiful beans out of their pods it’s kind of a job that I I love to do and it doesn’t take too long before you’ve got a beautiful big bowl of beans

With all the beans out of their pods I can weigh that out for the Mixed bean recipe I need 500 G of the dried beans which I am then going to soak overnight now once you’ve added the water it’s a great opportunity to be able to clean out any bits and pieces

That have fallen in with the beans cuz you find that most of that floats to the surface I’m also going to grab my bot beans and for the chili conani recipe I need about 370 G of dried beans which like the four Bean mix I’m also going to soak

Overnight now back to today in the garden Harvest first up on our list together today are the tomatoes we need about 500 G for each recipe now for these recipes I’m gathering different types of tomatoes this one here is the orange Jean fet tomato which is a lovely sweet tomato

And we’ll go perfectly in these dishes we did have pretty dry hot conditions over the weekend and it’s kind of knocked the life out of some of these Tomatoes didn’t impact too much on some of the plants so there plenty of moisture in the um soil uh but it’s kind

Of the time for the tomatoes to be finishing off I think so we’ll gather up these beautiful orange tomatoes which all seem to ripen at the same time with all these hot conditions now we’re moving into the tigerella variety I love these little Tomatoes you can sort of quarter them

And they’re easy to throw in a salad but I still have made heaps of um soups and uh just pasta sauces and um stock paste out of these little Tomatoes too moving along from the mellas we get to this little tomato here which in one

Of my videos I did say it was a a blueberry tomato but it’s actually a cross I believe of a blueberry and maybe the tigera I did save seeds last season and um that’s not grown true to form but they are gorgeous little tomato I did find that they were one that ripened

Really early on in the Tomato season so I might save seeds from that one and see if we can get it going again just across the aisle from those little Tomatoes we’ve got a blueberry tomato which has grown true to variety now when they’re Ry they’re actually

Quite a pink color rather than a red color quite different and and they do ripen a lot later than those other little Tomatoes too so who knows maybe both have a place in the garden you can see the difference there one’s quite pink and the others more the tomato red

Color well I think we’ve got well and truly over a kilo of tomatoes here so let’s move on to harvesting the next ingred ingredients now the vegetarian chili bean dish needs some red onions and I was just out in this Garden the other day and came across some that I

Hadn’t harvested yet and they’re going to be perfect in this dish I kind of just use up what I’ve got there and while I was out here I also thought that perhaps I could just use the white part of all of these green onions I’ll save the tops for my onion

Powder but some of these uh White bottoms I could chop up and Fry as um sort of an an onion substitute for the chili con Carney there’s some pretty substantial stalks here so I thought if I drag those out and uh we’ll see what we can use I

Do have some brown onions still in the pantry but I like the idea of making the most of what’s still growing in my garden so I think if I just Cho that up finally that would be a great substitute for a brown onion chop that off and uh

Yeah next up on the list is some carrots now it calls for two large carrots for the uh chili bean dish uh I think probably out of this patch we’ll get three or four smaller carrots but we’ll see how we go yeah I’d say that’s a medium

Carrot I’ve got a new patch of carrots coming along but they’re quite a bit smaller than these ones here okay there we go four smaller carrots will be perfect Now the recipe calls for two sticks of celery but my celery is only about this big at the moment so what I’m going to

Do is substitute the celery stalks for a couple of stalks from the swis chard that will go perfect perly sliced up in this recipe and this can be used for something else perfect next up we’re in my capsicum and Basel patch I’ve got some beautiful cinnamon Basel just there for the

Fragrance along with some sweet Basel which could have done with a little bit more watering over these hot um days but it has helped some of the capsicums to ripen up so I’ve got some red Maroni capsicums that I can pick for one of the recipes and the chili con Cary actually

Uses a green capsicum I’ve got a plant here with a some beautiful fruit that we can take for the recipe that’s one I might just take a second one as well okay add those to our Harvest basket and just over here are the red capsicums that we’re going to grab this

Season I planted two different capsicums this one is what they call a marconei capsicum and with the recent warm weather I’ve got quite a few ripening the other variety that I’ve just picked is the California Wonder might even just grab a third I think those three will do

Nicely with the recent hot spell while it’s knocked around some of the garden it actually has made plants like this chili plant very happy and I’m getting quite a few red fruit and in my climate red fruit isn’t always guaranteed because you don’t always get those

Really hot days when you need it so a chili plant with red fruit on it makes me very happy as well so we’ve got our four little bird’s eye chilies for the chili con k so that’s the Harvest complete for our two recipes today along with the dried beans

It’s going to make two delicious chili dishes I’m going to head off to the kitchen now and make a start on these two recipes hang in to the end of the video if you’d like to see the progress and the end product and if you’re feeling inspired to make something

Something similar I’ll leave the recipes in the description thanks so much for coming with me for my garden Harvest today I hope you’ve enjoyed the video bye for now for the vegetarian chili dish from the garden we have the chopped up Red Onion chopped up Swiss chard stalks

Which is the substitute for the celery stalks we’ve got our carrots all diced up and this is our red peppers diced and I’ve just taken the tomatoes and processed it through the food processor all the the juices and um skins the whole lot is just gone into

That along with the soaked beans I’ve got some beef broth that I’ve grabbed out of the pantry some lime juice that has been frozen coriander that’s been frozen and chopped up I’ve got 2 teaspoon of cing got 2 tbsp of chili powder 1 and 1/2 teasp of smoked paprika some

Tallow Now the recipe called for four cloves of crushed garlic but I’ve just used some fermented garlic paste I’ve got dried oregano from the kitchen Garden a bay leaf I’ve just grabbed and half a teaspoon of salt first thing to do is fry up the vegetables for around 10 minutes

When the veg has cooked down a little bit you add in your oregano garlic paprika C and chili powder and give it a good Stir and just cook that for a minute while constantly stirring to the vegetables I’ve now added the Tomato bay leaf the soaked beans and finally I’m adding in my 2 cups of broth that a nice stir up now I’m just going to leave that on a

Gentle heat to simmer away for a few hours until all the beans are nice and tender few hours later we’ve got all the beans they’re nice and tender and the sauce is really thickened up and this looks really lovely so all we need to do now is add lime juice

Coriander and bit of salt and give it a stir and that’s our chili bean dish for the chili corn can from the garden we’ve chopped up that bit of green onion and that looks quite good that’s the um substitute for the brown onion we’ve got the green pepper chopped

Up we’ve got got our processed tomatoes and there’s the beautiful red Bird’s ey chilies in addition to our lovely soaked bloody beans we’ve also got a kilo of mints h two cups of beef stock 3 tablespoons of some pillow half a teaspoon of oregano a teaspoon of C two teaspoons of

Chili powder bay leaf a crushed garlic clove although I’ve just used half a teaspoon of my fermented garlic paste and a teaspoon of paprika to start cooking the chili conani heat up your oil then you pop in your meat your capsicum and your onion and fry that up until the meat has

Browned once the meat’s Brown throw in all the rest of the ingredients the tomatoes in beef stock and I’m just including the fat that was in the beef stock and finally we’ve got our beans we can add in just give that a bit of a stir

Up now we’re going to leave this on the stove for probably 2 or 3 hours again I’ll be checking the beans to see when they’re cooked the recipe called for canned beans and they recipe only Cooks this for an hour but um I’m just going to

Keep an eye on it cuz I’m not sure how long these um beans from the garden are going to take the chili Concan is all finished now that’s been on for a couple of hours and the beans are nice and tender so I’ll cool that down and then

Pack it just into mason jars and pop that in the freezer it’s fantastic to get all that produce out of the garden and into the freezer