Vegetable Chilli

Packed with beans, veggies and spices, this hearty winner is one of those meals that will leave even meat eaters satisfying their tummys and their taste buds!

Serves 4
2 tsp coconut or olive oil
1 onion, diced
1 pepper, diced
1 butternut cut into small 1cm pieces
2 cloves of garlic, crushed
1 tsp ground cumin
1 tsp chilli flakes
1 tsp chilli powder
fresh sweetcorn, cut off the cob
1 can of chopped tomatoes
3 tbsp tomato puree
1 can of black beans, rinsed and drained
1 can of borlotti beans, rinsed and drained
3 tsp low salt good quality vegetable stock powder

  1. Heat the oil in a pan and fry the onion and garlic for a few minutes.
  2. Add the pepper, butternut, and spices and mix well for a few minutes.
  3. Tip in the chopped tomatoes, tomato puree,  and the vegetable stock powder and cover and simmer for 15-20 minutes, or until the butternut is soft.
  4. Add the beans and the fresh corn pieces and stir through and leave for another 5 minutes.

*Serve with 35g (dry weight) of quinoa. You can also swap out the beans for different varieties – pinto beans or black-eye beans for example.

**Wholewheat wraps can be substituted for the quinoa, and lightly heated in a pan on the stove. Serve the chilli in the wraps with a dollop of full cream plain yoghurt, a sprinkling of grated cheese, and fresh coriander.

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