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Veggie bean chilli

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90 mins
(7)
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Cooking time: 90 mins

With a kick of heat, fire up your midweek meals with this vegetarian bean chilli recipe – perfect for chillier winter nights. Serve with two portions of vegetables on the side.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Heat a glug of oil in a large casserole pot. Add the onion and pepper and fry for 5 minutes until starting to soften. Add the carrots and fry for a further 10 minutes, stirring regularly to start to soften the vegetables. Add the garlic and spices and fry for further 1–2 minutes until fragrant.
  2. Pour in the chopped tomatoes and a tin full of water with the stock cube. Season to taste, add the beans then put a lid on the casserole. Bake for half an hour, then add the beetroot and cook for a further 30 minutes until the vegetables are tender. Stir in half of the basil and leave to wilt for a couple of minutes. Meanwhile wilt the spinach in a separate pan.
  3. Stir the garlic through the yoghurt, season and serve with the chilli. Garnish the chilli with the remaining basil and serve.