Vegetable chilli

If it's cold outside and you need something to fill up your belly and warm you up, vegetable chilli is just the job

Serves: 4
Ready in: 50 minutes

Per portion
237 Cals - 12% GDA
21g Sugar - 23% GDA
4g Fat - 6% GDA
0.5g Sat Fat - 3% GDA
1.5g Salt - 25% GDA

3 portions of vegetables

Equipment:
Deep frying pan or saute pan with lid

What you need:

• 1 tbsp vegetable oil
• 1 large onion, roughly chopped
• 1 red and 1 green pepper, deseeded and chopped
• 2 cloves garlic, crushed
• 1 tsp each ground coriander and cumin
• 2 tsp mild chilli powder
• 1 tsp dried oregano
• 400 g can chopped tomatoes
• 240ml/8fl oz vegetable stock
• 1 tbsp tomato puree
• 2 large carrots, peeled and chopped
• 340g can Green Giant sweetcorn, drained
• 400g can mixed beans, rinsed and drained

What you do:

1. Heat the oil in a deep frying pan or saute pan with lid. Add the onion and peppers and stir fry for 5 minutes until beginning to turn golden.
2. Add the garlic and spices and cook for 1 minute, stirring. Stir in the tomatoes, stock and puree, add the carrots. Bring to simmer then cover and cook for 20 minutes.
3. Stir in the sweetcorn and beans and cook gently for a further 10 minutes. Season if needed. Serve with cooked rice or warm tortillas.

Handy tips:

1. For a spicier dish you can add a few drops Tabasco sauce or use a fresh chilli, removing the seeds and chop finely (cook with the onion in step 1).
2. If fresh coriander is available, a handful of leaves chopped and added at the end will add a delicious flavour.

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