This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables
Prep:10 mins
Serves 4
1tbsp olive oil1 clove garlic, finely choppedginger, finely chopped1 large onion, chopped2 courgettes, diced1 red pepper, deseeded and chopped1 yellow pepper, deseeded and chopped1tbsp chilli powder100g red lentils, washed and drained1tbsp tomato purée2x cans chopped tomatoes195g can sweetcorn, drained420g can butter beans, drained400g can kidney beans in water, drained
STEP 1Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.STEP 2Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.STEP 3Add the sweetcorn and beans, and cook for a further 10 mins.
