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Vegetable chilli

A quick, medium-hot winter warmer that can be made spicier by adding more chillies.

pans with chilli and white rice
Serves
4
Price*
£1.21 Per Serving
Ready in**
40 Minutes
 

Nutritional information

Each serving of this recipe contains 295 calories, which is 15 percent of your reference intake for calories.
The sugar is rated HIGH with 22.3 grams, which is 25 percent of your reference intake for sugar.
The fat is rated LOW with 7.1 grams, which is 10 percent of your reference intake for fat.
The saturated fat is rated LOW with 1 grams, which is 5 percent of your reference intake for saturated fat.
Salt is rated at LOW with 1.2 grams, which is 20 percent of your reference intake for salt. skip to ingredients and directions

Calories
295
15%
HIGH
Sugar
22.3g
25%
LOW
Fat
7.1g
10%
LOW
Sat Fat
1g
5%
LOW
Salt
1.2g
20%
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 1 large onion, chopped
  • 2 tbsp oil
  • 1 garlic clove, crushed
  • 1 level tsp ground cumin
  • 1 level tsp smoked paprika
  • 2 carrots, sliced
  • 300g sweet potato (peeled weight), cut into 1.5cm cubes
  • 400g can chopped tomatoes
  • 3 tbsp tomato purée
  • 2 green chillies, deseeded and finely chopped
  • 2 red peppers, deseeded and cut into chunks
  • 1 aubergine, cut into 1.5cm cubes
  • 2 x 300g cans pinto beans, drained
  • Long grain rice and 2 tbsp chopped coriander to serve

How to make it

  1. Cook the onion in the oil until soft but not coloured. Add the garlic and cook for another minute. Stir in the cumin and paprika.
  2. Add the carrots, sweet potatoes, canned tomatoes, tomato purée, chillies and 200ml water. Bring to a boil, cover and simmer gently for 10 minutes.
  3. Add the peppers and aubergine, return to the boil, cover and simmer for another 10 minutes.
  4. Add the pinto beans and simmer for 5 minutes. Serve with rice mixed with coriander.