Vegetable Chili Recipe

Quick and easy vegetable chili recipe, ready to put on the table in 30 minutes.

Used canned beans if you are in a hurry, otherwise cook the beans yourself, tastes so much better.

It's also easy to cook the beans in advance and keep them in portion sized containers in the freezer.



4 servings

Ingredients

4 tbsp vegetable stock
1 onion, chopped roughly
1 green pepper, cored, deseeded and chopped finely
1 red pepper, cored, deseeded and chopped finely
1 tsp garlic, chopped finely
1 tsp ginger, grated
2 tsp ground cumin
½ tsp chili powder or to taste
2 tsp tomato purée
400 g/14 oz canned, chopped tomatoes (with their juice)
salt and pepper
400 g/14 oz canned kidney beans, drained
400 g/14 oz canned black-eyed beans, drained
chopped coriander, to garnish
grilled corn tortilla, to serve
strained low-fat yogurt, for topping (optional)

Preparation

Heat the stock in a large saucepan, add the onion and peppers and simmer for 5 minutes, or until softened.

Stir in the garlic, ginger, cumin, chili powder (start by adding a little amount, then more if you like it hotter), tomato purée, tomatoes, salt and pepper, and simmer for 10 minutes.

Stir in the beans and simmer for a further 5 minutes, or until hot. Remove the pan from the heat and transfer the chili to a warm serving dish.

Garnish with chopped coriander and spoon onto grilled corn tortilla. Top with natural strained yogurt.

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