Quick and Easy Vegetable Chilli
Serves: 4
Preparation: 20 minutes
Cooking Time: 30 minutes
Ingredients
- 2 onions, peeled and quartered
- 3 garlic cloves, peeled
- 1 large The Co-operative carrot, peeled and sliced
- ¼ The Co-operative swede, roughly chopped
- ¼ of a The Co-operative cauliflower, broken into small florets
- 2 tins of kidney beans, drained
- 1 tin of chopped tomatoes
- 1tsp ground ginger
- 2tsp ground coriander
- ¼ tsp ground cumin
- 1tbsp of olive oil
- ½ tsp dried chilli flakes
- 1tsp chilli powder
- 400g white rice to serve
Method
- Place the onion and garlic into a food processor and whizz a couple of times until finely chopped. Tip the onion into a medium saucepan along with the olive oil and start cooking over a medium heat.
- Now do the same with the carrot and swede and place into the pan with the onions.
- Next add all the spices and continue cooking for a further 2-3 minutes stirring every so often.
- Add the tin tomatoes and ¼ pint of water and bring to a simmer.
- Tip in the kidney beans and cook for 15 minutes.
- Finally add the cauliflower and simmer for 8-10 minutes, add a little extra water if necessary.
- Season to taste and serve with rice or crusty bread and a dollop of sour cream.
