Hearty, Healthy Vegetable Chilli
Ingredients
- 2 onions
- 2 cloves garlic
- 2 bell peppers, red and yellow
- 2 tbs olive oil
- 2 tsp garam masala
- Couple of sprigs of coriander
- 2 x 400 g can chopped tomatoes
- 1 vegetable stock cube
- 1 x 400 g can red kidney beans, drained and rinsed
- 1 lime, juice, to taste, plus wedges to serve
- Salt and freshly ground black pepper, to taste
- 175 g (6 oz) Alpro Go On Plain
- To Serve: bread or rice.
Seeing as it’s Organic September, this week’s recipe is a nice, healthy vegetable chilli!
Don’t worry, you don’t have to get the ingredients from your allotment. But it helps . . .
Method
- Chop the onion and garlic and halve the peppers. Remove the seeds and chop into thin slices.
- Heat the olive oil in a heavy frying-pan with a lid and add the onions and garlic. Let them soften while stirring occasionally.
- Add the garam masala and some of the coriander. Stir-fry for 1 minute, then add the tomatoes, peppers and 100 ml (3½ fl oz) water.
- Add the crumbled vegetable stock cube and stir. Cover the pan and let simmer for 15 minutes while stirring occasionally.
- Add the red kidney beans to the pan and season with lime juice, pepper and salt. Add extra water if it’s looking dry.
- Serve the vegetable chilli with the remaining coriander, lime, Alpro Go On and bread or rice.
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