|COOK|veggie chilli | LarabeeUK

|COOK|veggie chilli

Serves 4 (generous servings)

1 tbsp. olive oil
1 medium red onion, diced
1 red pepper, diced
1 tin chopped tomatoes
Stock cube
1 tbsp. tomato puree
1 dsp chilli flakes
1 dsp chilli powder
1 tin chickpeas
1 tin kidney beans
1/2 tin frozen sweetcorn (see below!)
1/2 tin frozen baby broad beans (see below!)

1. Gently fry the onion in olive oil until translucent.  Add the red pepper and soften for a couple of minutes.

2. Add the chopped tomatoes, place the stock cube in the tomato tin and fill to the top with boiling water, add the tomato puree, chilli flakes and chilli powder to the tin and stir well.

3. Pour the stock onto the onions, add the chickpeas and kidney beans.

4. Using one of the empty tins, half fill with broad beans and add to the pan, repeat with the sweetcorn.

5. Give it a good stir and simmer for 30 mins.

Serve with rice, homemade tortilla chips, jacket potato, potato wedges etc.  Oh yes and plenty of cheese and sour cream!

If you don't overload with cheese and sour cream and rice (like I do!) it's pretty healthy and 'clean' too!

Freezes really well too.

Have a great day, hooray for the weekend, Lx

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