Vegetable Chilli (Quick Version)

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Vegetable Chilli (Quick Version)

 

You can put this chilli together in the amount of time it takes a pan of

brown rice to cook. I also have a cook-in-bulk version, which is a bit more

special, but

takes more time.

 

You can serve this with a squeeze of lime juice, or garnished with a fresh

coriander sprig and a spoonful of soya yogurt on the side. To make a side

salad that

goes well with this, grate 3 small carrots (about 150g or 6 oz) and mix

with 150g (6 oz) shredded white cabbage and a little finely-sliced onion.

 

 

Serves 3

 

1 tsp olive oil

1 large onion

1 x 400g (16oz) can tomatoes

2 tsp paprika

1 tsp ground cumin

chilli powder or chilli sauce to taste - maybe 1-2 tsp if using mild

1 stock cube, or 1 tsp stock powder

150g (6 oz) mushrooms - about 5 or 6 medium ones

1 medium courgette (zucchini) - about 200g (7oz)

1 red or green sweet bell pepper

1 can red kidney beans - 425g (16 oz)

soy sauce to taste - maybe about 1 tsp

 

1. Halve the onion and slice into thin half-moons. Heat the olive oil in a

large pan and saute the onions until browned.

 

2. Add the tomatoes, paprika, cumin, chilli to taste and the crumbled stock

cube. Mash well with a potato masher then

simmer for 5 minutes to break the tomatoes down into a sauce.

 

3. Meanwhile, slice the mushrooms and courgette, halving them first if they

are large, and chop the pepper. Add to the

tomato mixture and mix well.

 

4. Drain the kidney beans and rinse them well. Add to the pan and stir

well. Season to taste with soy sauce, then cover and

cook for 15 minutes or until your rice is ready and the vegetables are tender.