Tex-Mex Vegetarian Chilli (recipe adapted from Jamie Oliver)
A GREAT SOURCE OF NUTRIENTS AND CAN BE ADAPTED TO SEASONAL
Ingredients (serves 4)
2 x 400g tinned beans, such as kidney, chickpea, pinto and cannellini
2 x 400 g tinned chopped tomatoes
2 medium-sized zucchini
2 medium-sized carrots
1 level teaspoon cayenne pepper , plus extra for sprinkling
1 heaped teaspoon ground cumin , plus extra for sprinkling
1 level teaspoon ground cinnamon , plus extra for sprinkling
sea salt & freshly ground black pepper
1 onion & 2 cloves garlic
1 red pepper, 1 yellow pepper
a bunch of fresh coriander
1 fresh red chilli & 1 fresh green chilli
1.Put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
2.Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
3.Drain the beans, then tip them into the pan with the tinned tomatoes and remaining chopped vegetables. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
4.Stir in the coriander leaves. Taste and season with salt and pepper, if you think it needs it.