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Easy Vegetarian Chilli |
Rustle up our easy vegetarian chilli. Its a great recipe for batch-cooking – you can easily double it if you have a pan big enough, and freeze the rest. |
Serves - 8 Heat 0 (1-5) |
Rating - 4 (1-5) |
Prep Time 25 Minutes Cooking Time 55 Minutes
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Ingredients |
2 Tablespoon Vegetable Oil
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2 Carrots, finely chopped
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2 Celery Sticks, finely chopped
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2 Onions, finely chopped
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2 Teaspoon Dried Mixed Herbs
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2 Garlic Cloves, finely grated
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1 Red Pepper, sliced
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1 Green Pepper, sliced
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3 Teaspoon Chilli Powder
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2 Teaspoon Paprika
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2 Tablespoon Tomato Puree
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400 Gram Red Kidney Beans
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400 Gram Black Eyed Beans
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800 Gram Chopped Tomatoes
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400 Ml Vegetable Stock
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Method |
Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden.
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You may need to add a splash of water if the veg starts to catch.
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Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften.
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Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min.
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Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.
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Stir well, bring to the boil, then reduce the heat to a simmer.
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Cook for 25-35 mins until the beans are tender and the sauce has thickened.
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Serve with rice, grated cheddar and soured cream, etc.
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