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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a great vegetable chili - really good when used to stuff corn tortillas, with some salsa! Ingredients:
1 onion, chopped |
2 garlic cloves, crushed |
1/2 red chile, deseeded and chopped |
300 ml vegetable stock |
1 tablespoon paprika |
1 tablespoon tomato puree |
1 potato, peeled and cubed |
2 carrots, chopped |
1 courgette, chopped |
115 g green beans, sliced (optional) |
1 red pepper |
1 green pepper, deseeded and chopped |
400 g whole canned tomatoes, chopped |
400 g canned red kidney beans |
black pepper |
chopped fresh coriander (to garnish) |
Directions:
1. Saute the onion, garlic and chilli in a little of the stock for about 5 minutes Stir in the paprika and tomato puree.
2. Stir in the vegetables and add the chopped tomatoes and the rest of the stock. Bring to the boil, reduce the heat and simmer for about 15 minutes.
3. Add the beans and simmer for a further 10 minutes.
4. Season with black pepper. Garnish with fresh coriander and serve with fresh-made tomato salsa!
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