Rustle up our easy veggie 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
Prep:25 mins
Serves 8
2 tbsp vegetable oil2 carrots, finely chopped2 celery sticks, finely chopped2 onions, finely chopped2 tsp dried mixed herbs2 garlic cloves, crushed or finely grated1 red pepper, sliced1 green pepper, sliced2-3 tsp chilli powder (depending on how hot you like it)2 tsp sweet smoked paprika2 tbsp tomato purée400g can red kidney beans, drained400g can black beans, drained2 x 400g cans chopped tomatoes400ml vegetable stockcooked rice, grated cheddar and soured cream, to serve
STEP 1Heat 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 2Stir 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 3Stir 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.
