Easy vegetarian chilli
frombbcgoodfood.comwww.bbcgoodfood.com/recipes/easy-vegetarian-chilli
Rustle up our easy veggie chilli. It's a great recipe for batch-cooking – you can easily double it if you have a pan big enough, and freeze the rest
Ingredients
Instructions
Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch.
Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.
Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.
Nutrition
- Calories
- 157 calories
- Fat Content
- 4 grams fat
- Saturated Fat Content
- 0.3 grams saturated fat
- Carbohydrate Content
- 19 grams carbohydrates
- Sugar Content
- 10 grams sugar
- Fiber Content
- 9 grams fiber
- Protein Content
- 7 grams protein
- Sodium Content
- 0.25 milligram of sodium
