Vegetarian chilli

6 servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
1Onion; chopped
3Garlic cloves; finely chopped
½Jalapeno chilli pepper; trimmed and finely
; chopped
3Carrots; diced
1Stick celery; diced
½Red or green pepper; chopped
2largesCans; (400g) kidney beans,
; drained
1teaspoonChilli powder; up to 2
2tablespoonsCumin; (ground or seeds)
½teaspoonSalt
2largesCans; (400g) tomatoes,
; lightly drained and
; chopped
2Courgettes; thickly sliced
100gramsCheddar cheese; grated

Directions

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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