Vegetable and bean chilli

Vegetable and bean chilli

Serves: 12

• 1 tablespoon oil
• 1 clove garlic finely chopped
• Thumb sized piece of ginger finely chopped
• 1 large onion
• 2 courgettes
• 2 peppers deseeded and chopped
• 1 tablespoon chilli powder
• 100g red lentils, washed and drained
• 1 tablespoon tomato puree
• 2 x 400g cans chopped tomatoes
• 195g can sweetcorn, drained
• 420g butter beans, drained
• 400g can kidney beans in water, drained

1. Heat the oil in a large pan and cook the garlic, ginger, onion, courgettes and peppers for about 5 minutes until starting to soften.

2. Add the chilli powder and cook for one minute more.

3. Stir in the lentils, tomato puree, tomatoes.
4. Add the sweetcorn and beans and cook for a further ten minutes.

Serve with jacket potatoes, rice or homemade flat breads.

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