Serves:
1
large onion(s) (finely chopped)
2
garlic cloves
0.5
tsp
cumin
1
tbsp
paprika
1
tsp
chilli powder
400
g
chopped tomatoes
3
tbsp
tomato puree
300
ml
vegetable stock
400
g
kidney beans
1
tsp
cornflour
400
g
mixed veg
Equipment needed: Hob & saucepans
Heat some oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.
Add the cumin, paprika and chilli powder and cook for 1 minute.
Add the chopped tomatoes, tomato purée, vegetable stock and mixed veg and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the kidney beans and cook for 5 minutes. Mix the cornflour (ratio 1 tsp cornflour to 1 tablespoon water), then add it to the pan and cook for a further 5 minutes.
Serve with rice or bread.
Timings are based on a recipe for four so may take longer.
Substitute in whatever veg you have in surplus.
Why not add Quorn mince into the chilli? Simply add in frozen Quorn mince at step 3. (For 4 portions use 200g Quorn mince and reduce the veg to 200g)
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