Vegetarian Chilli

Nutty-tasting cumin and vibrant paprika add a spicy kick to this homely dish by James Tanner
By James Tanner
Vegetarian Chilli
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 1 onions, diced
  • 3 cm ginger, grated
  • 1 red peppers, diced
  • 1 courgettes, diced
  • 1 tbsp tomato purée
  • 0.5 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp dried red chilli flakes
  • 1 cans canned chopped tomatoes
  • 1 cans cooked kidney beans, 400g
  • 1 pinches salt and black pepper
  • 1 tbsp parsley, chopped

Method

1. Heat the olive oil in a large frying pan over a medium heat. Add the garlic and ginger and fry for 2 minutes, stirring all the time.


2. Tip in the red pepper and courgette and cook for 2 minutes. Add the tomato paste and spices, and fry for a further 2 minutes - this helps the spices release their natural flavour.


3. Empty the can of chopped tomatoes and their juice into the pan and simmer for 8-10 minutes until cooked down and thickened. Stir in the drained kidney beans, warm through, and finish with chopped parsley. Serve piping hot, with a mound of fluffy basmati rice.

Rate This Recipe

1
2
3
4
5