Recipes
Recipes

Vegetable chilli

A quick, medium-hot winter warmer that can be made spicier by adding more chillies

A quick, medium-hot winter warmer that can be made spicier by adding more chillies

Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.21 per serving

Nutritional Information

Each 593g serving contains

Energy
1666kj
398kcal
20%
Fat
9.1g
Low
13%
Saturates
1.0g
Low
5%
Sugars
24.3g
Low
27%
Salt
0.40g
Low
7%
5
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
281kj/67kcal

Ingredients

1 large onion (chopped)

2 tbsp oil

1 garlic clove (crushed)

1 level tsp ground cumin

1 level tsp smoked paprika

2 carrots (sliced)

300g sweet potato - peeled weight (cut into 1.5cm cubes)

400g can chopped tomatoes

3 tbsp tomato purée

2 green chillies (de-seeded and finely chopped)

2 red peppers (de-seeded and cut into chunks)

1 aubergine (cut into 1.5cm cubes)

2 x 300g cans pinto beans (drained)

To Serve

2 tbsp chopped coriander

Long grain rice

Method

1
Cook the onion in the oil until soft but not coloured. Add the garlic and cook for another minute. Stir in the cumin and paprika.
2
Add the carrots, sweet potatoes, canned tomatoes, tomato purée, chillies and 200ml water. Bring to a boil, cover and simmer gently for 10 minutes.
3
Add the peppers and aubergine, return to the boil, cover and simmer for another 10 minutes.
4
Add the pinto beans and simmer for 5 minutes. Serve with rice mixed with coriander.