Chunky vegetable chilli

Prep: 40 mins
Cook: 15 mins
Chunky vegetable chilli

2 tbsp olive oil

1 large onion, chopped

2 courgettes, halved lengthways, sliced

2 large carrots, halved lengthways, sliced

1 red chilli, deseeded and thinly sliced

4 fresh tomatoes, roughly chopped

2 tbsp tomato purée

300ml vegetable stock

400g tin chickpeas, rinsed and drained

400g tin kidney beans, rinsed and drained

6 tbsp chopped coriander leaves, plus a handful mixed with natural yogurt, to serve

Brown rice, to serve

Pour the oil into a large heavy-bottom saucepan and set over high heat.

Add the onion and fry for about 2 or 3 minutes, until tender.

Mix in the courgettes, carrots and chilli. Cook for another 5 minutes more until golden and tender, while stirring often.

Tip in the tomatoes. Cook again for 5 minutes, until tender. Pour in the stock, beans and chickpeas.

Sprinkle with salt and pepper then bring to the boil. Put a lid on, lower the heat and stew for 20 minutes, stirring from time to time.

Mix in the coriander and cook for another 5 minutes. Serve with brown rice and yogurt mixed with coriander.


Preparation Time
40 minutes

Cooking Time
15 minutes

Main ingredients
Vegetables, Rice

Recipe Type
Dinner, Easy, Family Dinners, Healthy, Quick Meals, One Pot, Vegetarian, Low Calorie

Special Info
Gluten free, Egg free, Vegetarian, Pregnant Mums

Level of Difficulty

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