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    Vegetable Chilli

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    Vegetable Chilli

    You can knock up a mouth-watering chilli at short notice, adding chilli sauce for extra heat. Serve over baked potatoes or rice, or in flour tortillas or tacos - check the packets for heating instructions. This is a great microwave recipe but it can also be cooked in a pan on the hob. Fry off the vegetables for 3-4 minutes, add the remaining ingredients and simmer.

    Serves: 4 - 6


    • 1 tsp Dried Oregano
    • 1 onion, finely chopped
    • 1 red pepper, deseeded and cut into small chunks
    • 2 garlic cloves, very finely chopped
    • 1tsp of Bart Spices Ground Cumin
    • 1tbsp Waitrose Vegetable Oil
    • 2 x 420g cans Waitrose Red Kidney Beans in Chilli Sauce
    • 1 x 195g can Waitrose American Sweetcorn
    • 1 x 230g can Waitrose Chopped Italian Tomatoes
    • Salt
    • Freshly ground black pepper
    • Tacos, boiled rice or baked potatoes, and grated cheese, to serve


    1. Toss the onion, red pepper, garlic, cumin and oregano in the vegetable oil in a microwave-proof dish. Cover and cook on FULL for 4 minutes, stirring once.
    2. Add the kidney beans and their sauce, stir well, cover, and microwave on FULL for 5 minutes, stirring once.
    3. Stir in the sweetcorn and tomatoes, cover, and microwave on FULL for 5 minutes, stirring once.
    4. Leave to stand for 5 minutes, then season with salt and freshly ground black pepper to taste. Serve topped with the cheese.

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