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    Winter Vegetable Chilli With Beans

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    *mandatory

    Winter Vegetable Chilli With Beans

    This vegetarian chilli is packed full of goodness. If you prefer yours with a bit more heat, then add in a chopped red chilli.

    • Vegetarian
    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6

    Ingredients

    • 2 medium sweet potatoes, peeled and cut into chunks
    • 400g can Waitrose Chopped Tomatoes With Olive Oil & Chopped Garlic
    • 200 ml hot vegetable stock
    • 410g can Waitrose Red Kidney Beans In Chilli Sauce
    • 50g green beans, trimmed and halved
    • 1 courgette, cut into chunks
    • 2 tbsp sunflower oil
    • 1 onion, sliced
    • 2 red peppers, deseeded and cut into chunks
    • 1 tbsp mild chilli powder
    • 1 large carrot, peeled and cut into chunks

    Method

    1. Heat the oil in a large pan. Add the onion and cook on a medium heat for 5 minutes until softened, then add the peppers and cook for 2 minutes. Add the chilli powder and stir for 1 minute. Stir in the carrot and sweet potatoes, then add the tomatoes and stock and simmer for 15-20 minutes.
    2. Add the courgette and kidney beans and simmer for a further 5 minutes. Finally, add the green beans and simmer for 5-10 minutes, or until all the vegetables are tender, but with a little bite. Serve the chilli with basmati rice.

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    Cook's tips

    Any vegetables go well in this chilli. Why not make the most of seasonal veg and try some Cornish cauliflower? A drained can of cannellini beans or chickpeas is a great alternative to kidney beans. Any leftover chilli spooned into a jacket potato makes a delicious and warming lunch.

    Drinks recommendation

    Mont Gras Cabernet Sauvignon/Syrah Reserva 2007 Colchagua Valley, Chile,
    is fantastic with spicy food – full of fruit and body. Suitable for both vegetarians and vegans, it’s a perfect winter wine.

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