SW recipe: vegetarian chilli

Serves 4
Ready in 40 minutes

What you need:

1 large onion, roughly chopped
1 pepper (any colour), deseeded and chopped
1 heaped tsp smoked paprika
1 heaped tsp ground coriander
1 heaped tsp ground cumin or cumin seeds
½ tsp hot chilli powder
1 medium courgette, grated or finely chopped
2 large garlic cloves, crushed
2 x 400g cans mixed beans, drained
400g can chopped tomatoes
2 tbsp tomato purée
1 vegetable stock cube
small handful of fresh coriander, chopped

What you do: 

1. Place a large non-stick frying pan over a medium-high heat. Add the onion, pepper and a splash of water and fry for 8-10 minutes, until the vegetables have softened.

2. Add the rest of the ingredients apart from the coriander, pour in 400ml water and season lightly with salt and pepper.

3. Stir well, then turn down the heat to medium-low and simmer for 20 minutes, until the sauce has thickened and the vegetables are cooked through. Stir in the coriander and serve straight away with rice, veg or salad.

credits: https://www.slimmingworld.co.uk/blog

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