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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 (Estimated) Rating 4/5
Prep Time 25 Minutes Cooking Time 55 Minutes
| Ingredients |
| 2 tbsp Vegetable Oil |
| 2 Carrots, finely chopped |
| 2 Stalks Celery, finely chopped |
| 2 Onions, finely chopped |
| 2 tsp Dried Mixed Herbs |
| 2 Garlic Cloves, finely chopped |
| 1 Red Pepper, sliced |
| 1 Green Pepper, sliced |
| 3 tsp Chilli Powder |
| 2 tsp Paprika |
| 400 g Red Kidney Beans |
| 400 g Black Eyed Beans |
| 800 g Chopped Tomatoes |
| 400 ml Vegetable Stock |
| 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. |
| You may need to add a splash of water if the veg starts to catch. |
| Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. |
| Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. |
| Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock. |
| Stir well, bring to the boil, then reduce the heat to a simmer. |
| Cook for 25-35 mins until the beans are tender and the sauce has thickened. |
| Serve with rice, grated cheddar and soured cream, etc. |