Vegetarian chilli
By: James Tanner
-
Vegetarian chilli
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-
Vegetarian chilli
Click on the arrows to view more photos
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 4
Nutty-tasting cumin and vibrant paprika add a spicy kick to this homely dish by James Tanner
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Ingredients
- 2 tbsp Olive oil
- 1 clove Garlic, finely chopped
- 1 Onions, diced
- 3 cm Ginger, grated
- 1 red peppers, diced
- 1 courgettes, diced
- 1 tbsp tomato purée
- 0.5 tsp Cumin
- 0.5 tsp Paprika
- 0.5 tsp dried red chilli flakes
- 1 can tinned chopped tomatoes
- 1 can cooked Kidney beans, 400g
- 1 pinch salt and black pepper
- 1 tbsp Parsley, chopped
Method
1. Heat the olive oil in a large frying pan over a medium heat. Add the garlic and ginger and fry for 2 minutes, stirring all the time.
2. Tip in the red pepper and courgette and cook for 2 minutes. Add the tomato paste and spices, and fry for a further 2 minutes - this helps the spices release their natural flavour.
3. Empty the can of chopped tomatoes and their juice into the pan and simmer for 8-10 minutes until cooked down and thickened. Stir in the drained kidney beans, warm through, and finish with chopped parsley. Serve piping hot, with a mound of fluffy basmati rice.
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Latest Comment
Great recipe! If you want to see lots of chilli enthusiasts and masterchefs cranking up the heat, All Star Lanes Brick Lane (95 Brick Lane) is holding a chilli cook-off this Thursday 2nd July 2009 and doors open from midday for the public to sample the chilli and vote the best one...!
I cooked this recipe recently for myself and my Hubby, and we both thoroughly enjoyed it, it's very easy to make too! Lovely.