Vegetarian Chilli
- Ellen Stanton
- Sep 12, 2016
- 2 min read
Being a huge vegetable fan, I like to cook vegetarian meals now and again and this is one of my favourites.
The great thing about this vegetarian chilli is that it can be made earlier in the day, or frozen, then simply reheated. This makes it an ideal meal for when you get home late from work or after an evening work out at the gym. If you can't handle spicy foods, you can adjust the amount of chilli you add to make it perfect for your taste buds.
Nutritious, delicious and packed with flavours!
Ingredients:
(Serves 4-5 people)
For the chilli
- 1/3 of a butternut squash (~470g)
- 1 courgette
- 1 sweet potato
- 3 red onions
- 1 carrot
- 1 yellow pepper
- 200g sweetcorn
- 200ml vegetable stock
- 1 red chilli
- 400g chopped tomatoes
- 395g red kidney beans in chilli sauce
- oil for frying (I used rapeseed)
optional sides
- 350g rice
- 100g spinach
Method:
1. Chop all your vegetables up into small cubes as shown in the image.
2. Put some oil in a pan and fry the chilli, butternut squash, sweet potato and carrots for 2 minutes over a hight heat.
3. Add the rest of the chopped vegetables and fry for a further 2 minutes.
4. Reduce to a lower a heat and add the kidney beans, chopped tomatoes and vegetable stock.
5. Allow the chilli to simmer on a low heat for around 45 minutes until the vegetables have softened and add the sweetcorn 10 minutes before it's finished.
6. If you will be serving this immediately then ensure to boil your rice ahead of the 45 minutes. Otherwise, you can allow the chilli to cool completely and just reheat it later, which only takes approximately 10 minutes.
Taste the chilli sauce to see if you want to add some chilli flakes to give it more of a kick!
7. Serve with rice and fresh spinach.
