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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Simple to make, and great for those cold winter evenings. Ingredients:
1 large onion, diced |
2 stalks celery, chopped |
1 large red pepper, diced |
2 garlic cloves, crushed |
1 tablespoon olive oil |
1 teaspoon ground cumin |
1 teaspoon oregano |
1/2 teaspoon chili powder |
2 pints boiling vegetable stock |
4 tablespoons tomato puree |
400 g red kidney beans |
340 g sweetcorn, niblets |
Directions:
1. Heat oil, add onion and cook for 5 minutes.
2. Add celery, pepper and garlic, cook for a further 5 minutes.
3. Add herbs, spices and stock, tomato puree and tomatoes.
4. Bring to the boil and simmer for 15 minutes.
5. Add kidney beans and sweetcorn, and simmer for 10 minutes.
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