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Veggie Chilli

Serves:

Ingredients

For measurement conversions click here

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

Method

  1. 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.

  2. Add the cumin, paprika and chilli powder and cook for 1 minute.

  3. 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.

  4. 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.

  5. Serve with rice or bread.

Top Tips:

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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FoodCycle Head Office

  • 2.16, The Food Exchange
    New Covent Garden Market
    London, SW8 5EL
  • t: 020 7729 2775
  • e: [email protected]

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  • Find a Meal
  • Community Meals
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Cookie Policy

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© FoodCycle 2022

Registered charity No. 1134423
Company limited by guarantee no. 7101349

Website by me&you

Useful Conversions

1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug

Remember: Cooking time varies based on the quantity of food you cook