|2 tins tin||chopped tomatoes chopped tomatoes|
|olive oil olive oil|
|1|| red onions
|2|| red peppers
(desseded and sliced)
(1 cm diced)
(peeled and diagonally sliced)
|1 tbsp tbsp||paprika paprika|
|1 tsp tsp||chilli flakes chilli flakes|
|400 g g|| kidney beans
|1 cubes cube||vegetable stock vegetable stock|
|400 g g|| butter beans
|400 g g|| chickpeas
|30 g g||basil basil|
|100 g g||spinach spinach|
For the garlic yoghurt
|150 g g||Greek yoghurt Greek yoghurt|
Veggie bean chilli
With a kick of heat, fire up your midweek meals with this vegetarian bean chilli recipe - perfect for cosy nights in. Serve with two portions of vegetables on the side.
- 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.
- 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.
- Stir the garlic through the yoghurt, season and serve with the chilli. Garnish the chilli with the remaining basil and serve.