Easy vegetarian chilli

Name: Easy vegetarian chilli
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 8 servings
Ingredients: 2 tbsp vegetable oil; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 2 onions, finely chopped; 2 tsp dried mixed herbs; 2 garlic cloves, crushed or finely grated; 1 red pepper, sliced; 1 green pepper, sliced; 2-3 tsp chilli powder (depending on how hot you like it); 2 tsp sweet smoked paprika; 2 tbsp tomato purée; 400g can red kidney beans, drained; 400g can black beans, drained; 2 x 400g cans chopped tomatoes; 400ml vegetable stock; cooked rice, grated cheddar and soured cream, to serve

Description: Make this simple vegetable chilli for a comforting, yet nutritious dinner. This healthy bean chilli provides a great way to boost your 5-a-day. For more plant-based ideas, check out our healthy vegetarian recipes.

Prep Time: 25

Cook Time: 55

Ingredients

2 tbsp vegetable oil
2 carrots, finely chopped
2 celery sticks, finely chopped
2 onions, finely chopped
2 tsp dried mixed herbs
2 garlic cloves, crushed or finely grated
1 red pepper, sliced
1 green pepper, sliced
2-3 tsp chilli powder (depending on how hot you like it)
2 tsp sweet smoked paprika
2 tbsp tomato purée
400g can red kidney beans, drained
400g can black beans, drained
2 x 400g cans chopped tomatoes
400ml vegetable stock
cooked rice, grated cheddar and soured cream, to serve

Instructions

Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch.
Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.
Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.