Breadcrumbs
| Easy Vegetarian Chilli
|
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 Tablespoon Vegetable Oil |
2 Carrots, finely chopped |
2 Stalks Celery, finely chopped |
2 Onions, finely chopped |
2 Teaspoon Dried Mixed Herbs |
2 Garlic Cloves, finely grated |
1 Red Pepper, sliced |
1 Green Pepper, sliced |
3 Teaspoon Chilli Powder |
2 Teaspoon Paprika |
400 Gram Red Kidney Beans |
400 Gram Black Eyed Beans |
800 Gram 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. |