Monday Dinner: Vegetable Chilli

Serve with fresh rocket, guacamole and cauliflower rice or steamed green veggies.

Serves 3-4

Ingredients

  • 3 carrots, chopped
  • 1 white onion, chopped
  • 2 stalks of celery, chopped
  • 1 sweet potato, chopped
  • 2 garlic cloves crushed
  • 1 red pepper, roughly chopped
  • 400g tin chick peas
  • 2 tins of tomatoes
  • 2 tbsp. of tomato puree
  • 1 red chilli, finely chopped
  • 1 tsp. of paprika
  • 1 tsp. of ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. of chilli powder
  • Handful of fresh parsley chopped (optional)
  • Olive oil

 Method

  1. Wash and chop your veggies.
  2. Using a large saucepan, gently heat the olive oil on a medium heat, and then add the chopped carrots, onion, celery and sweet potato and sauté for 5 minutes until softened.
  3. Add the spices and garlic and fry for 2-3 minutes more.
  4. Add the peppers and chilli, and cook for a 5 minutes.
  5. Add the chickpeas once drained and stir in the tinned tomatoes and tomato puree
  6. Cook for a further 20-25 minutes stirring occasionally.