Vegetarian Spiced Bean Chilli

2 February 2014

A lovely healthy warming dish, perfect for winter nights.  A nutritious mix of crunchy fresh veg, mild aromatic spices and beans to give a great balanced meal when served with your favourite grain or a baked potato



1 tin organic kidney beans

1 tin organic chopped tomatoes

4 tablespoons good quality oil such as sunflower or rapeseed

1 1/2 teaspoons mild chilli powder

1/2 teaspoon ground cumin

1 teaspoon smoked paprika

Optional for extra heat - pinch of cayenne or a dash of tabasco

1 large green pepper - cored, seeded and chopped

1 large red pepper - cored, seeded and chopped

1 large carrot (peel if non-organic) - chopped into small pieces

3 sticks celery chopped

1 medium courgette chopped

4 tablespoons tomato puree

1 to 2 teaspoons rock/sea salt according to your taste



Heat the oil gently.  Add in the spices and saute gently for a few minutes. 

Add all the chopped veg and gently cook for about 5 minutes until the vegetables are starting to soften.

Add the tinned tomatoes, tomato puree and salt

Simmer for about another 15 minutes

Add in the beans and simmer for a further 15 minutes (or longer, the longer you cook the more the flavours will develop) - really low heat