Veggie Chilli

I made this gorge chilli one evening when I was home alone! This serves two which was super handy as the boyfriend had the leftovers the following day! It was so easy to make and so so warming! I had it with all the trimmings and some cheeky wedges but serve it however you wish!

Ingredients – Serves 2

1 onion, finely sliced

1-2 cloves garlic, finely sliced

400g chopped tomatoes

200g butter beans

200g kidney beans

200g black beans

1 chilli, finely chopped (add more if you wish)

2 tbsp fresh coriander, chopped.

2 tsp cumin

1 red pepper, sliced

1 tbsp tomato puree

100-175ml vegetable stock

Method

If you are going to serve this with wedges – get these on asap! Cut some potatoes into wedge shape. Add these to a pan, fill with water and bring to the boil on the hob. Meanwhile, lay greaseproof paper on a tray, drizzle with oil and put into the oven. Set the oven to 180 degrees Celsius. 

Once the water is boiled leave the potatoes bubbling away for about 5 minutes but do check them as you don’t want them to get too soft! Drain the potatoes, toss with some flour and pop on the baking tray in the oven. Season and drizzle a little extra oil before putting in the oven.

If you’re using rice – start here:

Add some oil to a pan and gently fry the onion and garlic for about 5 minutes. Add the chilli and coriander and stir.

Add the beans, chopped tomatoes, cumin, and tomato puree and bring this slightly to the boil. Add 100ml of the stock and stir. Add the peppers and some salt and pepper. Let this get to a simmer, pop the lid on and leave this for 20-30 minutes. *At this point get the rice on – cook to packet instructions.

Check it and stir occasionally. You may need to add the remaining water.

Serve this with some chunky wedges or rice and a squeeze of lime, a few chopped spring onions, fresh coriander, chopped avocado and some sour cream (or coconut yogurt).

I could have eaten both portions of this it was absolute heaven! I hope you love it too – let me know!

Love, A x