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Season: All Year Round 

Vegan Chilli

November 15, 2016

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

  1. Sauté onions and garlic in rapeseed oil until tender
  2. Add carrots, pepper and celery
  3. Add spices and cook for an additional 1 – 2 minutes
  4. Add chopped tomato and stir for 1 minute
  5. Add remaining ingredients and heat, covered, over moderate heat, stirring occasionally, for about 30 min

Serve with cooked rice and salad. Enjoy!

 

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