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Vegetable chilli

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Cheap and easy to make, this versatile dish can be served with rice or baked sweet potatoes, wrapped with a salad, or made into enchiladas, tacos or nachos.
Serves
8
Prep
15 minutes
Cook
1 hour
Each 195g serving contains (excludes serving suggestion)
KCal
138
Carbs
21.20g
Fibre
6.50g
Protein
7.20g
Fat
1.70g
Saturates
0.00g
Sugars
9.80g
Salt
1.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 tsp sunflower oil
2-3 onions, finely chopped
1 red pepper, finely chopped
150g carrots, finely chopped
1 courgette, finely chopped
100g mushrooms, finely chopped
1-2 tsp chilli powder (mild or hot, according to your taste)
1 tsp ground cumin
1 tsp oregano
800g tin chopped tomatoes
400g tin lentils in water
400g tin mixed beans in water
1 tbsp tomato ketchup
2 tsp sugar
1 tsp salt
coriander, to garnish
Method
  1. Heat the oil in a large pan, add the onions and cook 5–8 minutes until they start to brown.
  2. Add the red pepper, carrots, courgette and mushrooms, and cook a further 10 minutes.
  3. Next, add the chilli powder, cumin, oregano and tomatoes. Mix well, then cook for a further 10 minutes, stirring regularly.
  4. Add the lentils and beans with their water, ketchup, sugar and salt. Mix well and bring to a gentle bubble. Add a lid and simmer gently for 30 minutes, stirring regularly.
Chefs tips
  • Keep in the fridge for up to three days or freeze.
  • Be careful with chilli – you can always add more but you can't take it out! Add a little and allow time for the heat to infuse, taste it and only add more if you need to. If sharing with friends, make it mild and serve with some chilli sauce or flakes on the side, so people can spice it up if they want to.
  • Freezin instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.
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