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Celebrate with a vegetable chilli

Vegetable chilli
Vegetable chilli

As we come to the end of National Vegetarian Week, I thought I’d suggest a fitting recipe today... for quick and easy vegetable chilli.


2 onions, peeled and quartered

3 garlic cloves, peeled

1 large The co-operative carrot, peeled and sliced

¼ The co-operative swede, roughly chopped

¼ of a The co-operative cauliflower, broken into small florets

2 tins of kidney beans, drained

1 tin of chopped tomatoes

1tsp ground ginger

2tsp ground coriander

¼ tsp ground cumin

1tbsp of olive oil

½ tsp dried chilli flakes

1tsp chilli powder

400g white rice to serve


Place the onion and garlic into a food processor and whizz a couple of times until finely chopped. Tip the onion into a medium saucepan along with the olive oil and start cooking over a medium heat.

Now do the same with the carrot and swede and place into the pan with the onions.

Next add all the spices and continue cooking for a further 2-3 minutes, stirring every so often.

Add the tin tomatoes and ¼ pint of water and bring to a simmer.

Tip in the kidney beans and cook for 15 minutes.

Finally add the cauliflower and simmer for 8-10 minutes, add a little extra water if necessary.

Season to taste and serve with rice or crusty bread and a dollop of sour cream.

Preparation time: 20 minutes Cooking time: 30 minutes

Serves: 4

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