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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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A simple, wholesome chilli Ingredients:
225 g cooked/canned kidney beans |
1 large onion, peeled and chopped |
120 g courgette, diced |
1/2 red pepper, diced |
1 carrot, peeled and diced |
80 g sweetcorn |
1 clove garlic |
1 tablespoon olive oil |
1 serving passata |
1 teaspoon chili powder |
1 teaspoon sugar |
1 pinch salt |
1 pinch oregano |
1/2 cup fresh coriander |
Directions:
1. Heat the olive oil and cook the chopped onion and garlic until softened. Add the diced vegetables and cook a little longer.
2. Add the rest of the ingredients, bring to the boil and simmer for 20 - 30 minutes, stirring occasionally or until the vegetables are tender.
3. Leave the lid off the pan for the last 10 minutes to encourage the sauce to thicken & reduce
4. Serve over some cooked brown rice
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