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  • Aine

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.


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