Vegetable Chilli Recipe
It's been a while since I shared a recipe with you guys and it's one of my goals for March to be better at this, so here goes. I've made this vegetable chilli a few times so thought I'd share it with you to enjoy too. It's a quick, cheap and easy one to make. The recipe will make around 6-8 portions so there's plenty to go around. I've also been trying to keep on top of my meal prep for the week ahead and this is perfect to pack up for lunches or have ready at home for dinner. You can serve this up with some wholegrain rice, a side salad or some crusty bread. I also love to top mine with some sour cream or guacamole. Enjoy!
Ingredients
2 garlic cloves
pinch of mixed dried herbs
1 tsp paprika
1/2 tsp chilli powder
1/2 tsp cumin
1/2 cayenne pepper
2 vegetable oxo cubes
1 red onion
1 carrot
1/2 red pepper
1 tin chopped tomatoes
500g tomato passata
1 tin red kidney beans
1 tin pinto beans
1 tin chickpeas
1 tin black beans
Method
- Dice the onion and red pepper. Peel and slice the carrot into small chunks.
- Add to a deep frying pan with a little olive oil on a medium heat. Cook until softened.
- Crush the garlic cloves and add to the pan. Cook for 2-3 minutes.
- Drain and rinse all the beans, add to the pan.
- Add the tomato passata and chopped tomatoes and stir well.
- Stir in the spices and simmer on a low heat for 20 minutes, stirring ocassionly.
- Serve and enjoy!
