Woman's Own

Vegetable chilli

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Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add 1 large chopped onion and stir-fry until soft. Stir in 3 crushed garlic cloves and cook for 1 minute, then add 1tbsp ground cumin, 1tsp ground cinnamon, 1-2tsp chipotle chilli flakes, 2 x 400g cans cherry tomatoes and 2tbsp tomato purée. Bring to the boil, then cover and simmer over a low heat for 15 minutes. Uncover and stir in 200g quartered mushrooms, 2 x drained 400g cans green lentils and a 400g can red kidney beans in chilli sauce, and simmer for another 15 minutes. Season to taste and divide between bowls with lime wedges and prepared plain cauliflowe­r rice.

Mix fat-free natural Greek yogurt with a little water and drizzle on top, and add a sprinkling of paprika and chopped fresh coriander.

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