Easy recipes

Rustle up our easy vegetarian chilli. It's a great recipe for batch-cooking – you can easily double it if you have a pan big enough, and freeze the rest
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The Story

Chilli powders can vary massively. Use one which is mild or hot depending on your preference, then try a little before you add it in. You may only need 1-2 tsp if it’s very hot.

Ingredients

Chilli powders can vary massively. Use one which is mild or hot depending on your preference, then try a little before you add it in. You may only need 1-2 tsp if it’s very hot.
2 Servings

Prep Time:

1 Hrs 10 Mins

Cook Time:

1 Hrs 45 Mins

Total TIme:

0 Hrs 0 Mins

Directions

Step

Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch.

Step

Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.

Step

Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.

Video

Tips for this recipe

Chilli powders can vary massively. Use one which is mild or hot depending on your preference, then try a little before you add it in. You may only need 1-2 tsp if it’s very hot.

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