Spicy Vegetable Chilli
This is a lot of chopping but very little cooking besides throwing things into a pot. To make this even easier, you can use jarred chopped garlic, jarred chopped chilli and even skip the courgette/zucchini. It still tastes good.
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, crushed
- 1 tsp chilli powder
- 1 chopped red bird's eye chilli (optional)
- 2 red peppers, de-seeded and chopped
- 1 or 2 carrots, sliced
- 1 cup frozen sweetcorn
- 15 oz/425 g. can of chopped tomatoes in juice
- 1 can of red kidney beans, drained
- 1 zucchini/courgette, diced
- (optional) - 1 cup Quorn vegetarian mince
- salt and black pepper
Heat the olive oil in a large saucepan. Stir in the onion and cook until it is soft. Add the garlic.
Add the rest of the ingredients except the zucchini/courgettes, stir well and cover. Cook for 15-20 minutes.
Add the zucchini/courgettes. Cover and cook for a further 5-10 minutes until all the vegetables are tender.
You can eat this chilli after 20 minutes or you can put it on a low simmer and walk away for up to an hour. The longer you cook it, the better it tastes. Serve with crusty baguette slices or brown bread with butter.