Makes 4 large servings
- *2 tablespoons rapeseed oil
- *1 medium red onion, diced
- *1 large red pepper, diced
- *2 medium carrots, diced
- *2 celery sticks, diced
- 28 oz can chopped tomato
- 8 oz tin sweetcorn
- 15 oz tin kidney beans
- ½ teaspoon salt
- 1 tsp ground cumin
- *4 cloves garlic, pressed or minced
- 2 tablespoons chili powder
*Available from Hampshire Farmers’ Markets
Method
- Sauté onions and garlic in rapeseed oil until tender
- Add carrots, pepper and celery
- Add spices and cook for an additional 1 – 2 minutes
- Add chopped tomato and stir for 1 minute
- Add remaining ingredients and heat, covered, over moderate heat, stirring occasionally, for about 30 min
Serve with cooked rice and salad. Enjoy!