Vegetable chilli
prep: 15 minutes
cook: 1 hour
serving: 8
Nutrition Facts
each serving
KCal
129
Carbs
18.3g
fiber
6.5g
Protein
7.4g
Fat
1.5g
Saturates
0.2g
Sugars
8.8g
Salt
0.14g
Fruit/Veg Portion
3
Ingredients
all 14 types- 2 tsp rapeseed oil
- 2-3 onions, finely chopped
- 1 red pepper, finely chopped
- 150g carrots, finely chopped
- 1 courgette, finely chopped
- 100g mushrooms, finely chopped
- 1-2 tsp chilli powder (mild or hot, according to your taste)
- 1 tsp ground cumin
- 1 tsp oregano
- 800g tin chopped tomatoes
- 400g tin lentils in unsalted water
- 400g tin cannellini beans in unsalted water
- 1 tbsp tomato ketchup
- coriander, to garnish
Directions
4 steps in totalStep 1
Heat the oil in a large pan, add the onions and cook 5–8 minutes until they start to brown.
Step 2
Add the red pepper, carrots, courgette and mushrooms, and cook a further 10 minutes.
Step 3
Next, add the chilli powder, cumin, oregano and tomatoes. Mix well, then cook for a further 10 minutes, stirring regularly.
Step 4
Add the lentils and beans with their water and ketchup. Mix well and bring to a gentle bubble. Add a lid and simmer gently for 30 minutes, stirring regularly.
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