Name: Easy vegetarian chilli
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 2 tbsp vegetable oil -; 2 carrots, finely chopped -; 2 celery sticks, finely chopped -; 2 onions, finely chopped -; 2 tsp dried mixed herbs -; 2 garlic cloves, crushed or finely grated -; 1 red pepper, sliced -; 1 green pepper, sliced -; 2-3 tsp chilli powder (depending on how hot you like it) -; 2 tsp sweet smoked paprika -; 2 tbsp tomato purée -; 400g can red kidney beans, drained -; 400g can black beans, drained -; 2 x 400g cans chopped tomatoes -; 400ml vegetable stock -; cooked rice, grated cheddar and soured cream, to serve -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Easy vegetarian chilli

1. 2 tbsp vegetable oil -

2. 2 carrots, finely chopped -

3. 2 celery sticks, finely chopped -

4. 2 onions, finely chopped -

5. 2 tsp dried mixed herbs -

6. 2 garlic cloves, crushed or finely grated -

7. 1 red pepper, sliced -

8. 1 green pepper, sliced -

9. 2-3 tsp chilli powder (depending on how hot you like it) -

10. 2 tsp sweet smoked paprika -

11. 2 tbsp tomato purée -

12. 400g can red kidney beans, drained -

13. 400g can black beans, drained -

14. 2 x 400g cans chopped tomatoes -

15. 400ml vegetable stock -

16. cooked rice, grated cheddar and soured cream, to serve -

How to cook deliciously - Easy vegetarian chilli

1. Stage

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.

2. Stage

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.

3. Stage

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.