Vegetable chilli

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.7
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 597.0 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 10.7 g
  • Protein: 8.8 g

View full nutritional breakdown of Vegetable chilli calories by ingredient


Introduction

Great mix of veggies and spiced tomato sauce. Serve with cooked cereal of your choice: rice is nice Great mix of veggies and spiced tomato sauce. Serve with cooked cereal of your choice: rice is nice
Number of Servings: 6

Ingredients

    Vegetables:
    1 onion
    2 carrot,
    2 celery sticks
    1 courgette,
    1 pepper (green,red or yellow)
    5-6 medium mushroom
    Garlic to your taste
    Fresh chilli to your taste

    2 400g or 1 800g canned chopped tomatoes or equivalent fresh skinned and chopped
    1 tbsp tomato purée

    2 400g cans of beans of your choice, drained and rinsed

    Herbs of your choice - basil, thyme, rosemary, sage, parsley, oregano


Tips

Season to your taste, add herbs and spices, I like basil, parsley, thyme. Some vegetable stock powder or gel pot is a good addition. Can be made ahead and reheated. Nice on toast the next day or take a portion for lunch.
You can vary the vegetables you use and the proportion


Directions

Chop all vegetables into small pieces. Sweat in olive oil. Add chilli and garlic. Add tomatoes and tomato purée cook until a good tomato sauce is obtained. Add 2 cans of beans: red kidney or chick peas or a mixture of both are my favourite : if you have time soak dry beans and cook in fresh water- but you will need more time - you can shorten this by using a pressure cooker.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ROSE4THREADS.