Chunky vegetable chilli

Chunky vegetable chilli

Category: Main meal | Serves: 6

Prep time: 10 minutes | Cooking time: 1 hour 10 minutes


2 teaspoons sunflower oil

1 onion, chopped

1 green or red pepper, seeded and diced

2 cloves garlic, crushed

1 large fresh green chilli, seeded and finely chopped

2 teaspoons ground cumin

1 teaspoon hot chilli powder

400g (14oz) can chopped tomatoes

1 tablespoon tomato purée

3 carrots, diced

175g (6oz) swede, diced

175g (6oz) mushrooms, sliced

3 sticks celery, finely chopped

250ml (9fl oz) homemade vegetable stock

Freshly ground black pepper, to taste

420g (15oz) can red kidney beans, rinsed and drained

Chopped fresh coriander, to garnish
  1. Preheat oven to 180°C/350°F/Gas Mark 4. Heat oil in large flameproof, ovenproof casserole dish on hob. Add onion, pepper, garlic and green chilli and sauté for 5 minutes or until softened.
  2. Add cumin and chilli powder and cook gently for 1 minute, stirring. Stir in tomatoes, tomato purée, carrots, swede, mushrooms, celery, stock and black pepper.
  3. Bring to boil, then cover and cook in oven for 1 hour, stirring once. Stir in kidney beans, cover again and cook in oven for a further 20-30 minutes or until vegetables are tender. Garnish with chopped coriander and serve with boiled brown or white rice.

Nutritional information

Chunk Veg Chili