Vegetable chilli

Name: Vegetable chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: For the chilli; 2 tbsp olive oil; 2 onions, peeled and chopped; 2 carrots, peeled and chopped; 1 green pepper, deseeded and chopped; 1 red pepper, deseeded and chopped; 2 sticks celery, trimmed and chopped; 1 large sweet potato, peeled and chopped; 2 garlic cloves, peeled and crushed; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp hot chilli powder; 2 x 400g tins red kidney beans in chilli sauce; 1 x 500g carton passata/ chopped tomatoes; To serve; Tacos; Soured cream; Mashed avocado; Handful chopped coriander

Ingredients

For the chilli

2 tbsp olive oil
2 onions, peeled and chopped
2 carrots, peeled and chopped
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
2 sticks celery, trimmed and chopped
1 large sweet potato, peeled and chopped
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp hot chilli powder
2 x 400g tins red kidney beans in chilli sauce
1 x 500g carton passata/ chopped tomatoes

To serve

Tacos
Soured cream
Mashed avocado
Handful chopped coriander

Method

Heat the oil and cook the onion for five minutes until softened.
Add the remaining vegetables and cook, stirring frequently for eight to 10 minutes.
Add the garlic and cook for one minute. Stir in the spices, season, then cook for 30 seconds.
Add the kidney beans and passata.
Half-fill the kidney bean tin with water and tip into the pan. Bring to the boil and stir well.
Partially cover the pan and simmer, stirring occasionally, for 30 minutes until the vegetables are tender.
To serve, spoon the chilli into tacos and top with sour cream, mashed avocados and coriander.

You can use a selection of whatever vegetables and beans you have for this vegetarian chilli recipe.