Another warm dish that I’m sure will satisfy your palate and hunger. If you don’t like spicy you can add red kidney beans in water instead of chilli sauce. If you’re not keen on red beans feel free to replace them with chickpeas or cannellini beans.
Any leftover chilli spooned into a jacket potato makes a delicious and warming lunch.
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper
1 yellow bell pepper
1/2 tsp mild chilli powder
1 large carrot, chopped
2 sweet potatoes, peeled and chopped
1 courgette, chopped
400g can chopped tomatoes
400 g can red kidney beans in chilli sauce
200ml hot vegetable stock
1 tsp basil
Basmati rice to serve
- Heat the oil in a large pan and add onion and garlic. Saute for about 5 minutes and then add peppers, and chilli powder. Cook for another 2-3 minutes.
- Add in carrot and sweet potatoes, then tomatoes and stock. Simmer for about 15-20 minutes.
- Next add the courgette and red kidney beans and simmer for another 5 minutes. Season with basil, salt and black pepper if you like.
- Serve hot with basmati rice or naan bread.