Vegetarian Chili

Rachel Morrow RACHEL MORROW

Proof that mid-week dinners don't need to be complicated, packed with ingredients and need numerous pots and pans!

Ingredients

  • 1 fresh chili, deseeded and thinly sliced
  • 1 red onion, diced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 garlic cloves
  • 1 bunch of coriander
  • Olive oil
  • 2 peppers, deseeded and chopped
  • 1 x 400g chickpeas, drained and rinsed
  • 1 x 400g black beans, drained and rinsed
  • 1 bottle Passata (organic, 100% where possible).

Method

  1. In food processor, process together the chili, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil.
  2. Heat pan on medium heat, add in prepared chili paste, peppers, chickpeas and black beans,
  3. Add a pinch of salt and pepper and pour in passata.
  4. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens.
  5. Serve with extra coriander and some steamed rice or cauliflower rice .