Reveal - - Magazine -

This veg­gie chilli is so packed full of good stuff you won’t no­tice it’s meat-free!

Serves 4 Ready in 25 min­utes

Low-calo­rie cook­ing spray 4 shal­lots, peeled and finely chopped 2 gar­lic cloves, peeled and crushed 2 cel­ery sticks, cut into 1.5cm pieces 1 car­rot, peeled and cut into 1.5cm pieces 1 red pep­per, de­seeded and cut into 1.5cm pieces 1tsp each of dried mixed herbs, ground cumin, ground cin­na­mon and chilli pow­der 400g can chopped toma­toes 200ml veg­etable stock 400g can black-eyed beans in wa­ter, drained 400g can red kid­ney beans in chilli sauce 4tbsp finely chopped fresh co­rian­der leaves Boiled dried rice, to serve

Lime wedges, to serve

Spray a pan with low-calo­rie cook­ing spray and place over a medium heat. Add the shal­lots, gar­lic, cel­ery, car­rots and red pep­per and stir-fry for 2-3 mins. Add the herbs, cumin, cin­na­mon, chilli, toma­toes and stock, and bring to boil.

Re­duce heat, cover and cook gen­tly for 10-12 mins or un­til veg is ten­der. Stir in the beans and heat for 2-3 min­utes. Sea­son well, re­move from heat and sprin­kle co­rian­der over. Serve with cooked rice and lime wedges to squeeze over.

22g bag Hip­peas Chick­pea Puffs 25g Sains­bury’s Mixed Olives & Greek Feta TREATS

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