astray recipes: Vegetarian chilli

Categories: Alive &; Cooking
Yield: 6 servings

Measure	Ingredient
2 tablespoons	Olive oil
1	Onion; chopped
3	Garlic cloves; finely chopped
½	Jalapeno chilli pepper; trimmed and finely
	; chopped
3	Carrots; diced
1	Stick celery; diced
½	Red or green pepper; chopped
2 larges	Cans; (400g) kidney beans,
	; drained
1 teaspoon	Chilli powder; up to 2
2 tablespoons	Cumin; (ground or seeds)
½ teaspoon	Salt
2 larges	Cans; (400g) tomatoes,
	; lightly drained and
	; chopped
2	Courgettes; thickly sliced
100 grams	Cheddar cheese; grated

Heat the oil in a large saucepan and cook the onion, fresh chilli and garlic until softened. Add the carrots, celery and peppers and cook until all are softened.

Add the beans, chilli powder, cumin, salt, tomatoes and 4tbsp water. Cover and simmer for about 20 minutes.

Stir in the courgettes and simmer for a further 5 minutes, until the courgettes are just tender.

Serve hot, topped with grated cheese, accompanied by corn chips or warm crusty wholegrain bread.

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vegetarian chilli