Easy Veg Chilli

This bright and colourful chilli is perfect for getting some ‘hidden’ vegetables and ideal for batch cooking. It can be made with fresh, frozen, or tinned vegetables.

Makes approximately 4-6 servings

Preparation time is approximately 10-15 minutes

Cooking time is approximately 40 minutes

Ingredients

2 tablespoons of olive oil

1 onion, chopped

1 red pepper, chopped (can be frozen)

1 yellow pepper, chopped (can be frozen)

2 medium carrots, chopped (can be frozen)

2 celery stalks, chopped

1 courgette, diced

4 garlic cloves, grated

2 teaspoons of chilli powder

1.5 teaspoons of paprika powder

1 teaspoon of dried oregano

1 tsp ground cumin

1 large can chopped tomatoes

1 can of kidney beans

1 can of mixed beans (can be in tomato or chilli sauce)

250ml vegetable stock (gluten free if necessary)

Pinch of salt

How to make Easy Veg Chilli

1. In a large saucepan heat the olive oil, add the chopped onion, peppers, courgette, carrot, celery and salt. Stir to combine and cook for 7 – 10 minutes until onion is soft.
2. Add the garlic, chilli powder, paprika, cumin and oregano. Cook for a further minute.
3. Add the tinned tomatoes, beans and vegetable stock. Bring to a boil, then simmer for 30 – 40 minutes (adding more stock if too thick).

‘Lighten Up’ Wholegrain rice is more flavoursome and contains fibre and protein, why not give it a try?

To Serve: Serve with rice, baked potato or in taco shells. Garnish with grated cheese, chopped coriander, chopped chillis (optional) and plain yogurt.

Recipe by : cooking-good.co.uk