PREP TIME: 20 MINS
COOK TIME: 45 MINS
CALS: 259
FAT: 13G
SAT FAT: 5G
CARBS: 37G
Veggie chilli pot
SERVES 6
Whip up this satisfying and tasty meat-free number using mostly store-cupboard staples.
YOU WILL NEED
2tbsp olive oil
1 red onion, sliced
3 mixed peppers, sliced
2tsp dried chipotle or ancho chilli
flakes or paste
1tsp ground coriander
1tsp ground cumin
2tsp dried oregano
2 garlic cloves, sliced
400g tin chopped tomatoes
1tbsp red wine vinegar
1tbsp brown sugar
300ml vegetable stock
400g tin black beans, drained and rinsed
100g unsalted corn chips
100g melting cheese, grated (eg.Cheddar)
HOW TO DO IT
1 Heat the oil in a large casserole dish and cook the onion and peppers for 5 mins over a medium heat until softened. Add the chilli flakes/paste, coriander, cumin, oregano and garlic, then fry for 2 mins, until aromatic.
2 Add the chopped tomatoes, vinegar, sugar, stock and black beans. Cook, uncovered, for 30 mins on a medium-low heat.
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