Vegetable chilli

Vegetable chilli

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

By , 21 September 2015

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Vegetable chilli
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 593g serving contains
  • Energy

    1665KJ

    398KCAL

    20%
  • Fat

    9.1g

    low

    13%
  • Saturates

    1.0g

    low

    5%
  • Sugars

    24.3g

    low

    27%
  • Salt

    0.40g

    low

    7%
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)
  • To Serve
  • Long grain rice
  • 2 tbsp chopped coriander
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.