Yield: 6 servings
|2 tablespoons||Olive oil|
|3||Garlic cloves; finely chopped|
|½||Jalapeno chilli pepper; trimmed and finely|
|1||Stick celery; diced|
|½||Red or green pepper; chopped|
|2 larges||Cans; (400g) kidney beans,|
|1 teaspoon||Chilli powder; up to 2|
|2 tablespoons||Cumin; (ground or seeds)|
|2 larges||Cans; (400g) tomatoes,|
|; lightly drained and|
|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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Carlton Food Network
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