Name: Easy vegetarian chilli
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 tbsp vegetable oil; 2 carrots finely chopped; 2 celery sticks finely chopped; 2 onions finely chopped; 2 tsp dried mixed herbs; 2 garlic cloves crushed or finely grated; 1 red pepper sliced; 1 green pepper sliced; 2-3 tsp chilli powder (depending on how hot you like it); 2 tsp sweet smoked paprika; 2 tbsp tomato purée; 400g can red kidney beans, drained; 400g can black beans, drained; 2 x 400g cans chopped tomatoes; 400ml vegetable stock; cooked rice grated cheddar and soured cream, to serve

Easy vegetarian chilli

Rustle up our easy veggie chilli. It's a great recipe for batch-cooking – you can easily double it if you have a pan big enough, and freeze the rest

1 hr 20 min total 25 min prep 55 min cook 8 157 cal

Instructions

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1 Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch.
2 Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.
3 Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.