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Vegetable chilli

Makes a large pot- I freeze what I don’t want to eat immediately in portions for quick midweek meals.

Again, apologies for the lack of quantities- I just grabbed the veg in this week’s box!

Ingredients

Courgettes, sliced
1 onion, chopped
Few cloves of garlic, chopped
4 carrots, chopped
French/runner beans, chopped in half
4-5 fresh tomatoes- use the ones that are over ripe if possible
1 tin of chopped tomatoes
Chilli powder
Sea salt and freshly ground black pepper
1 tin of red kidney beans
Sunflower oil

Directions

  1. Fry the onion and garlic in the oil until soft.
  2. Add chilli powder to taste (I like a spicy chilli so put 2-3 tspns) and stir to stop it sticking.
  3. Add the remaining veg in order of firmness, e.g. carrots, then courgettes, then beans, then tomatoes, and cook for a few minutes each time.
  4. Drain the kidney beans in a sieve and rinse in fresh water. Add to the pot along with the tinned tomatoes.
  5. Bring to simmering point, season to taste, cover, and simmer for 15-20 mins.
  6. Taste and adjust seasoning/chilli to suit.
  7. Serve with rice or a jacket potato. Enjoy :)

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Vegetable chilli in saucepan



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