Veggie chilli

Ingredients

1 onion, chopped
1 red and 1 green pepper, deseeded and chopped
2 cloves garlic, crushed
1 tsp each of ground cumin and coriander
2 tsp mild chilli powder
1 tsp dried oregano
1 x 400 g can chopped tomatoes
225 ml (8 fl oz) vegetable stock
1 tbsp tomato purée
2 large carrots, chopped
1 x 340 g can Green Giant sweetcorn, drained
1 x 400 g can mixed beans, rinsed and drained

Heat a little oil in a pan. Add onion and peppers and stir-fry for 5 minutes. Add garlic, spices and oregano and cook for 1 minute. Stir in tomatoes, stock, purée and carrots. Simmer for 20 minutes, or until carrots are tender. Add sweetcorn and beans and cook gently for 10 minutes. Season to taste with salt and pepper.

(Serves 4) 237 cals per serving

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