One of my favourite one-pot recipes, this veggie chilli made with kidney beans is full of flavour, spice, loads of veg and protein. Combined with a brown rice & quinoa base, you are in for a winner. And its super easy to make and perfect for a healthy and filling post-work supper.
1 can red kidney beans, drained and washed
1 white onion, finely chopped
3 cloves of garlic, crushed
2 stalks of celery, finely chopped
1 carrot, peeled and finely chopped
1 red pepper, de-seed and finely chopped
½ tbsp ground cumin
1 tsp ground coriander
½ tsp hot chilli powder
½ tsp ground cinnamon
200ml of vegetable stock pot
1 tin chopped tomatoes
2 tbsp tomato puree
1 tsp salt
Grab a large non-stick pan. Heat a glug of rapeseed oil over a medium heat. Add the garlic and onion and sauté for 3-5 minutes until the onions have softened. Add in the celery, carrot, and red pepper. Fry for a further 7 minutes.
Add the cumin, ground coriander, chilli powder and cinnamon. Mix well and cook for a further 1 minute.
Then add in your chopped tomatoes and tomato puree. Cook for 4 minutes and then add the kidney beans, 200ml of vegetable stock and season with salt and pepper. Give this all a good stir, bring to the boil and then reduce to a simmer. Cover with a lid and let the chilli cook for about 15 minutes.