Easy veggie chilli

This is made possible by BBC food!

Ingredients

• 1 tbsp rapeseed oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chili, finely chopped
• ½ tsp ground cumin
• 1 tbsp paprika
• 1 tsp chili powder
• 250g/9oz vegetarian mince
• 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 300ml/½pint vegetable stock
• 1 green pepper, seeds removed and cubed
• 1 yellow pepper, seeds removed and cubed
• 1 carrot, grated
• 400g in kidney beans in water, drained
• 1 tsp cornflour
• a handful of fresh coriander, finely chopped

To serve

• 2 wholemeal pitta bread, halved
• 4 tbsp sour cream
• 50g/1¾oz cheddar, grated

Method

Before making this recipe, heat the oil in a rather large frying pan! Make sure it’s over medium heat!

1.  Add the onion and garlic and cook for 4-5 minutes. This would make it soft.

2. Add the red chili, cumin, paprika, and chili powder and cook for 1 minute.

3. Add the soya mince and cook for 2-3 minutes.

4. Add the chopped tomatoes, tomato purée, vegetable stock, peppers, and carrot, and bring to a boil.

5. Reduce the heat to medium-low and simmer for 10 minutes.

6. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes.

7. Serve the chili with the pitta halves, sour cream, and grated cheese.

Banner and Image Credit: BBC