Name: Veggie chilli recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 (Suitable for freezing)
Ingredients: 1 tbsp vegetable oil; 1 onion chopped; 1 carrot sliced; 1 green pepper deseeded and chopped; 2 sticks celery sliced; 1 small sweet potato peeled and cut into 1cm cubes; 2 cloves garlic crushed; 1 tsp ground cumin; 1 tsp smoked paprika; ¼ tsp chilli powder; 400g (14oz) can red kidney beans in no salt water drained; 400g (14oz) can chopped tomatoes; 2 salt-reduced vegetable stock cubes /gluten-free stock cubes; To serve:; Brown rice; 4 tbsp 0% fat Greek yogurt or non-dairy alternative

Meal type: Main meal

Serves: 4 (Suitable for freezing)

Total time: 50 minutes

Preparation: 20 minutes

Cook: 30 minutes

Heat the oil in a large pan and fry the onion, carrot, pepper, celery and sweet potato on a medium heat for 10 minutes, stirring until the onion is browned and tender.
Add the garlic, cumin, paprika and chilli powder, with some black pepper, and cook for 1 minute.
Add the red kidney beans and tomatoes. Fill the empty can of tomatoes with water and add this to the pan with the stock cubes.
Bring to the boil and simmer for 20 minutes until the vegetables are tender.
Serve with a spoonful of yogurt on each portion, with rice.

Cook’s tip:

If liked, you can add peas, sweetcorn, diced courgette or your favourite vegetables to this healthy chilli, to up your 5-a-day intake.

Energy 591kJ 140kcal 7%

Carbs 22.2g -

Fibre 9.4g 31%

Fat 3.7g Low 5%

Saturates 0.4g Low 2%

Sugar 9.7g Low 11%

Salt 0.09g Low 2%

% = an adult's reference intake

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Ingredients

1 tbsp vegetable oil

1 onion, chopped

1 carrot, sliced

1 green pepper, deseeded and chopped

2 sticks celery, sliced

1 small sweet potato, peeled and cut into 1cm cubes

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp smoked paprika

¼ tsp chilli powder

400g (14oz) can red kidney beans in no salt water, drained

400g (14oz) can chopped tomatoes

2 salt-reduced vegetable stock cubes /gluten-free stock cubes

To serve:

Brown rice

4 tbsp 0% fat Greek yogurt or non-dairy alternative

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Cook’s tip: