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Vegetable chilli

Special Diets

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Vegetable chilli
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
129
Carbs
18.3g
Fibre
6.5g
Protein
7.4g
Fat
1.5g
Saturates
0.2g
Sugars
8.8g
Salt
0.14g
Fruit/Veg Portion
3
Ingredients

Ingredients

2 tsp rapeseed 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
1 tsp salt
coriander, to garnish
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Method

Method

Recipe 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.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.
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