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| Vegetarian Chilli Con Carne |
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Ingredients: - 2 tablespoons olive oil
- 2 medium onions roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 1 green pepper, deseeded and finely chopped
- 1 garlic clove, skinned and finely chopped
- 2 sticks of celery, sliced and diced
- 2 sweet potatoes, peeled and cut into approx. 2cm cubes
- 2 courgettes, sliced and diced
- 1 level tablespoon of chilli powder [or more if liked]
- 400g can chopped tomatoes
- 3 tablespoons tomato puree
- 150ml vegetable stock
- 2 courgettes, sliced and diced
- 400g can red kidney beans, drained and rinsed.
- Salt
Method: - Heat the oil in a saucepan and add the onions, peppers and garlic and fry for about 5 minutes to soften.
- Add the celery and sweet potato and chilli powder and fry for a further 5 minutes.
- Add the tomatoes, tomato puree and stock. Cover and simmer gently for about 20 minutes. 10 minutes before the end of cooking add the courgette and kidney beans.
- Season to taste with salt. If liked serve with Tortillas or corn chips.
Serves 4 Cooks Note The chilli can also be prepared in advance and cooked in a slow cooker |
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