Vegetable chilli

Vegetable chilli

A quick, medium-hot winter warmer that can be made spicier by adding more chillies.

By , 21 September 2015
Vegetable chilli
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.21 per serving
Nutritional Info
Each 593g serving contains
  • Fat 9.1
    13%
  • Sat Fat 1
    7%
  • Sugar 24.3
    27%
  • Salt 0.4
    7%
  • Cals 398
    20%
5
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 281kJ/67kcal.
Ingredients
  • 1 large onion, chopped
  • 2 tbsp oil
  • 1 garlic clove, crushed
  • 1 level tsp ground cumin
  • 1 level tsp smoked paprika
  • 2 carrots, sliced
  • 300g sweet potato (peeled weight), cut into 1.5cm cubes
  • 400g can chopped tomatoes
  • 3 tbsp tomato purée
  • 2 green chillies, de-seeded and finely chopped
  • 2 red peppers, de-seeded and cut into chunks
  • 1 aubergine, cut into 1.5cm cubes
  • 2 x 300g cans pinto beans, drained
  • Long grain rice and 2 tbsp chopped coriander to serve
Method
  • Cook the onion in the oil until soft but not coloured. Add the garlic and cook for another minute. Stir in the cumin and paprika.

  • Add the carrots, sweet potatoes, canned tomatoes, tomato purée, chillies and 200ml water. Bring to a boil, cover and simmer gently for 10 minutes.

  • Add the peppers and aubergine, return to the boil, cover and simmer for another 10 minutes.

  • Add the pinto beans and simmer for 5 minutes. Serve with rice mixed with coriander.