VEGETARIAN CHILLI 1 x 400 gm can red kidney beans in water (drained and rinsed) 1 x 400 gm can chopped tomatoes in rich sauce 1 x 400 gm can chickpeas in water (drained and rinsed) 1 chopped onion (medium to large size) 2 crushed cloves of garlic 1 tsp ground cumin 2 tsp ground coriander 2 tsp chilli powder (I use mild but if you prefer hotter use a stronger one) 2 tsp paprika 1 x sweet potato (cut into chunks) Salt and pepper 1 tbsp tomato puree Gently soften the onion in a little light oil. Then add the spices and garlic and stir in to cook out for a minute. Add the tomatoes, sweet potato, kidney beans and a little water - about one third of a can (rinse out the tomato can with it). Add seasoning and tomato puree if using (if not add less water). Gently cook for around 25 minutes with lid on. Meanwhile mash up the chickpeas with a fork as much as you can (it does not have to be completely smooth, you need some pieces to make the texture). Add to the pan at the end of cooking and warm through. Thats it! Accompaniments - rice, guacamole, sour cream, tortilla chips (Doritos), gluten-free wraps.
Posted on: Tue, 07 Oct 2014 09:58:30 +0000