This is tasty recipe that can be batch-cooked and frozen for future meals. If you want to include some meat you can add up to 500gm mince to this recipe (either add it to the pan with the chopped veg and stir well to break it up or cook it separately and add to the mixture with the beans).
Ingredients (serves 4)
- 2 tbsp vegetable/olive oil
- 2 carrots finely chopped
- 1 celery stick finely chopped (optional)
- 1 onion finely chopped
- 2 tsp dried mixed herbs
- 1 garlic cloves crushed or finely grated
- 1 red pepper/courgette/aubergine sliced or diced
- 2 tsp cumin powder
- 1-3 tsp chilli powder (depending on how hot you like it)
- 2 tsp smoked paprika
- 1 tbsp tomato purée
- 1 x 400g can red kidney beans, drained
- 1 x 400g can chopped tomatoes
- 100ml vegetable stock (use stock cube or bouillion powder) (optional)
- cooked rice, tacos, jacket potato, grated cheddar and soured cream, to serve
Method
- Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch.
- Stir in the garlic and veg, and cook for a further 5 mins until veg begins to soften. Sprinkle in the chilli, cumin and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in the beans, tomatoes and stock.
- Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened.
- Serve with rice, jacket potato or taco shells with grated cheddar and soured cream, (and crunchy lettuce in the taco) if you like.
Top photo: veggie chilli cooked by Aviela and her Mum Sarah.
