Ingredients

Vegetables - a selection to suit you, or whatever you have in the fridge cut into pieces as per photograph

1 onion, chopped

Garlic - I just use 1 fat clove but you can add to taste, or omit.  Chopped finely

2 to 3 tablespoons oil (olive, vegetable etc)

1 - 2 teaspoons chilli powder (I use hot as I like a kick, but you may use mild or reduce the amount

1 heaped teaspoon brown sugar

1 heaped teaspoon tomato paste

2 or 3 teaspoons vinegar

750 ml or 1 1/2 pints tomato purée, either passata or tinned chopped tomatoes (or your own from the freezer)

1 tin red kidney beans, drained and rinsed

Veg chilli ingredients.jpg

Method 

Fry off onions in oil over medium heat until starting to soften.  Add garlic if using and stir.  Add chilli paste mixture and fry off for a minute, stirring all the time.  Add tomato purée and stir thoroughly.  Add vegetables (I keep pepper back to add with kidney beans later so that it retains some 'bite') and stir well.  You may have to add a little water to loosen but remember that the vegetables will give off some liquid as they cook. 

Bring to the boil, stirring often.  Reduce heat to a gentle simmer, cover with a lid and leave for approx 30 minutes.   You may want to give it a stir every now and then as the sugars in the tomatoes could stick if you are cooking on too high a heat.

Add peppers and kidney beans and continue simmering for another 10 - 15 minutes.

I serve it with pitta bread and sour cream, but you could do jacket potatoes, rice etc.

Bon appetite!

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