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
- Heat the oil in a large pan and cook the garlic, ginger, onion, courgettes and peppers for about 5 minutes until starting to soften.
- Add the chilli powder and cook for one minute more.
- Stir in the lentils, tomato puree, tomatoes.
- 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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