Vegetarian Chilli

Serves

4

What you need

  • 1 courgette

  • 1 medium sweet potato

  • 1 onion

  • 1 sweet pepper

  • 1 carrot

  • 1 stick of celery

  • 1 glove of garlic chopped (optional)

  • 1 vegetable stock cube blended with half mug of hot water

  • 1 tin of chopped tomatoes

  • 1 tin of chickpeas, butter beans

    or kidney beans

  • 1 teaspoon chilli powder

  • 1 teaspoon smoked paprika

  • Salt and pepper

  • 2 tablespoons vegetable oil

  • 1 mug of brown rice

Equipment

  • Mug

  • 2 Saucepans

  • Knife

  • Teaspoon

  • Chopping board

  • Tablespoon

  • Wooden spoon

Method

  1. Chop all the vegetables into small bite-size pieces.

  2. Put the oil in a large saucepan and cook the onion and the chopped garlic for 3 minutes on a medium heat.

  3. Add all the other vegetables into the saucepan, season with salt and pepper and cook for a further 10 minutes.

  4. Add the tinned tomatoes, vegetable stock, chilli powder and paprika to the saucepan and cook until the vegetables are just soft.

  5. Drain the tin of beans and add to the saucepan.

  6. Put the rice in a separate saucepan with 2 mugs of water.

  7. Bring the rice to the boil and simmer for 15/20 minutes until the rice is cooked.

  8. Serve the chilli in 4 bowls with the rice.

Fun Fact

This vegetarian chilli is packed with fibre and protein and makes a healthy lunch or dinner recipe for any day of the week.

Fun Fact

When we made this dish in school it was one of our favourite savoury dishes. It looks so colourful and tastes delicious!