Chunky Vegetable Chili

A nutritious and deliciously spicy recipe for veggie lovers, which is best served with hot brown rice. This recipe yields 3 to 4 servings.

Ingredients

2 large carrots, halved lengthways, sliced
4 fresh tomatoes, roughly chopped
400g tin kidney beans, rinsed and drained
400g tin chickpeas, rinsed and drained
300ml vegetable stock
2 tbsp tomato purée
2 courgettes, halved lengthways, sliced
1 red chilli, deseeded and thinly sliced
1 large onion, chopped
2 tbsp olive oil
brown rice, to serve
6 tbsp chopped coriander leaves, plus a handful mixed with natural yogurt, to serve

Directions

First, heat the oil in a large heavy based saucepan and cook the onion for 2-3 minutes until beginning to soften, and then add the courgettes, carrots and chili and cook for 5 minutes more, stirring well, until softened and beginning to turn golden.
Next, Add the tomatoes and cook for 5 minutes more, stirring until softened. After that, add the stock and beans, then season well to taste. Bring to the boil, cover, then reduce the heat and simmer for 20 minutes, stirring occasionally.
Lastly, Add the coriander and cook for a further 5 minutes, then serve with brown rice and natural yogurt mixed with coriander.
Chunky Vegetable Chili is ready to serve! (best served with brown rice and natural yogurt mixed with coriander)

ENJOY!

Vegetarians Recipe