Easy Veggie Chilli
Servings 6 people
Ingredients
Chilli:
- 1 tablespoon olive oil
- 165 g (1 ½ cups) frozen diced onion
- 3 garlic cloves crushed (or 1 heaped teaspoon garlic from a jar)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- 1 teaspoon chilli powder (use mild if serving it to children)
- 1 tablespoon tomato puree
- 1 tablespoon tomato ketchup
- 2 400g tins chopped tomatoes
- 2 tablespoon soy sauce
- 1 teaspoon salt
- 200 ml vegetable stock
- ½ tablespoon cocoa powder
- 2 400g tins kidney beans rinsed and drained
- 2 medium sweet potatoes peeled and diced
- 250 g (2 cups) frozen diced peppers
- 150 g (1 cup) frozen sweetcorn
- 100 g (1 cup) frozen green beans
To Serve:
- cooked white rice
- tortilla chips
- sour cream
- grated cheddar cheese
- chopped fresh coriander
- diced avocado
Instructions
- Place the olive oil in a large pan over a low heat. Add the onion and cook gently for five minutes or so until the onion is translucent. Add the garlic, spices and tomato puree and cook for a couple more minutes, stirring regularly.
- Add the tomato ketchup, tinned tomatoes, soy sauce, salt , vegetable stock and cocoa powder and bring up to a simmer. Add the kidney beans, diced sweet potatoes, peppers, sweetcorn and green beans. Simmer for about 20-30 minutes, until the sweet potato is tender.
- Check the seasoning then serve with cooked white rice and tortilla chips. Top each serving with a dollop of sour cream, some grated cheddar cheese, a sprinkling of chopped coriander and some diced avocado or guacamole.