Vegetable Chilli

Serves 6

Perfect one pot wonder. Everyone is sick of cooking every single day of lockdown, which I totally understand. I suggest batch cook 1-2 meals a week. So at least then the days you're tired or can't be bother cooking you already have something prepared.

This #recipe is freezer friendly too. Double up the recipe and freeze half for a rainy day!

This recipe is a hug in a bowl. Full of #fibre and vegetables that will help you feel fuller for longer. Aim to have 30g of fibre daily.

What you need:

• 1 red onion finely diced

• 2 stalks of celery (optional)

• 2 garlic cloves grated

• Handful of coriander stalks finely chopped

• 2 tablespoon of paprika

• 1 tablespoon of cumin

• 1 teaspoon cayenne pepper (optional)

• ½ teaspoon of cinnamon

• 2 peppers sliced

• 3 x tins of beans ( kidney, butter beans, chickpeas)

• 1 sweet potato peeled and cubed

• 2 cans of chopped tomatoes or 700g passata

• 200ml vegetable stock

Method:

In a large pot heat 2 tablespoon of olive oil, add the onion and cook for 5 minutes. Then add the peppers, celery, garlic, coriander stalks and spices and cook for a further 5 minutes.

Add the beans, sweet potato, chopped tomatoes and stock. Bring to the boil and reduce to a simmer for 35-40 minutes.

Serve on its own or with some rice and a squeeze of lime.

Garnish options

• Avocado

• Cheese

• Coriander

• Sour cream ( I used greek yoghurt)

If you want to cook this chilli quicker, take out the sweet potato and it will only take 25-30 minutes :)

Also you could roast the sweet potato in the oven for 30 minutes and then add into the chilli after for a sweeter flavour. If you don't have sweet potato in the house butternut squash would also work well.