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.
Veggie bean chilli
Ingredients
4
servings
-
- 2 tins
- 1
- 2
- 4
- 4
- 2
- 1 tbsp
- 1 tsp
- 400 g
- 1 cube
- 400 g
- 400 g
- 30 g
- 100 g
-
For the garlic yoghurt
- 150 g
- 1
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Preparation
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 for biteand fry for a further 10 minutes, stirring regularly to start to soften the vegetables. Add the garlic and spices including paprika forwarmthand chilli for kickand 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 and chickpeas then put a lid on the casserole. Bake for half an hour, then add the beetroot to add colourand 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.
