Vegetarian Chilli

Name: Vegetarian Chilli
Ingredients: 1/2 each of a red yellow and green pepper; 2 carrots finely diced; 2 onions finely diced; 2 celery stalks finely diced; 1 whole fresh red chilli de seeded and chopped; 1 courgette finely diced; 1 tin red kidney beans; 1 tin canelleni or haricot beans; 2 tins good quality chopped tomatoes; 1 tsp cinammon; 2 tsp hot chilli powder; salt and pepper to taste; 2 tsp cumin; 400ml water (rinsed around in the empty tomato tins); 2 cloves finely diced or minced garlic

Guest Contributor |

Oct 17, 2012

Hearty and warming with a nice kick

Difficulty Level: easy

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Ingredients

1/2 each of a red yellow and green pepper
2 carrots finely diced
2 onions finely diced
2 celery stalks finely diced
1 whole fresh red chilli de seeded and chopped
1 courgette finely diced
1 tin red kidney beans
1 tin canelleni or haricot beans
2 tins good quality chopped tomatoes
1 tsp cinammon
2 tsp hot chilli powder
salt and pepper to taste
2 tsp cumin
400ml water (rinsed around in the empty tomato tins)
2 cloves finely diced or minced garlic

Instructions

Fry all raw vegetables and onions in a large pan in a little oil for ten mins on a medium heat until soft. Add the garlic and fresh chilli. Next add the cinammon cumin and chilli powder and fry for one more min. Add the drained and rinsed cans of beans and chopped tomatoes and water. Season with salt and pepper.
simmer for one to two hours on a fairly low heat until thick and delicious.Stir every twenty mins to ensure it doesnt stick and burn on the bottom. Serve over rice or a jacket potato or with some nacho’s.

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