This vegetarian chilli is one of my favourite go-to dinners in our house. Low in fat and saturated fat and high in carbohydrates,fibre and vitamin C. Also, it’s great for using leftover vegetables, and it’s so hearty and filling.
Ingredients
- Half a white onion
- 3 cloves of garlic
- 1 tbsp of olive oil
- 1/2 tsp of pimenton carmercit or chilli
- 1 tin of chopped tomatoes
- 1 tbsp of tomate concentre ( tomato puree)
- 1 large jar of cooked kidney beans 400g
- 1 small jar of cooked chickpeas 210g
- 3 carrots diced
- 1 green pepper
- 1 red pepper
- 2 sticks of celery peeled and diced
- a handful of chopped mushrooms
- Brown rice
- Cheddar cheese
Method
1. In a large pan, heat the oil and add the onion and garlic and cook for a few minutes.
2) Next add the half a tsp of pimenton carmercita and saute for 2 to 3 minutes.
3)Add the tomate concentrate and mix it through
4)Drain and add the chickpeas and the kidney beans.
5) Lastly, add all the prepared vegetables stir and cook till all the vegetables are cooked.
Serving Suggestions
Serve with brown rich and grated cheddar cheese with a sprinkle of fresh coriander on top and enjoy xx
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