EASY VEGETARIAN CHILLI

This veg-based chilli is the perfect winter warmer after an afternoon of pruning in a cold wet garden. It may have a big list of ingredients but it’s simple to make.

YOU WILL NEED: l 2 shallots l 2 cloves garlic l 2 tbsp sunflower oil l 1 chilli, seeds removed l 1 tsp ground cumin l 1 tsp ground cinnamon l 2 carrots roughly chopped l 1 red pepper roughly chopped l 2 tins plum tomatoes l 1 tin kidney beans l 1 tin black beans l 1 tbsp red wine vinegar l salt and pepper

1. Finely chop the shallots and garlic. Heat the oil in a large deep-sided pan and add the shallots, garlic, chilli, cumin and cinnamon and fry gently for a couple of minutes. Add the carrots and red pepper and continue to cook for a further ten minutes to soften, stirring occasionally. 2. Add the tomatoes and beans, stir and simmer with the lid slightly ajar for 30 minutes. Stir in the vinegar then remove a mug of the stew and whiz in a blender before returning it to the pan. This helps thicken the sauce. Alternatively blitz a small section in the cooking pan with a stick blender. 3. Add the seasoning. Serve with rice, tortilla chips and a dollop of sour cream.