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5+ A Day

Vegetable and Bean Chilli

Vegetable and Bean Chilli
+

Vegetable and Bean Chilli

Serves: 4 to 6

Preparation: 20 minutes

Cooking: 6 to 8 hours in a crockpot on low

 

Ingredients

1 level teaspoon cayenne pepper
1 heaped teaspoon ground cumin
1 level teaspoon ground cinnamon                    
2 kumara
2 potatoes
1 onion
1 cauliflower head
1/4 pumpkin
1 red pepper
2 courgettes
handful of green beans
1 yellow pepper
1 bunch fresh coriander
1 red chilli
1 green chilli
2 cloves garlic
2 x 400g tinned beans, such as kidney, chickpea, pinto and cannellini
2 x 400g tinned chopped tomatoes
olive oil
sea salt
freshly ground black pepper

 

Method

Turn your crockpot on low and spray with olive oil

Peel the kumara and cut all vegetables into bite sized chunks and put into the crockpot

Pick the coriander leaves to use later and finely chop the stalks and put in the crockpot

Deseed the chillies, peel the garlic and finely chop both, put on top of the vegetables. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil, pinch of salt and cracked pepper

Drain the cans of beans and tip them into the crockpot with the tomatoes

Mix everything and cook for six to eight hours 

When ready to serve add the coriander leaves and stir through

Serve with low fat sour cream or yoghurt, guacamole and rice or tortillas

 

Tip

• You can use any seasonal vegetables you have on hand for this recipe.

• This chilli freezes really well