Recipe of the month - Vegetarian Chilli
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
1 White Onion
1 Carrot, Trimmed
Handful of Coriander, Stalks Included (can use dried)
4-6 Garlic Cloves
1 Red Chilli, Deseeded (can use chilli flakes)
2-3 tsp Chipotle Paste or Chilli Con Carne Seasoning (available in most supermarkets)
1 tbsp Oil
1 Pepper (cut into small 1cm chunks)
1 Tin of Black Beans (drained)
1 Tin of Red Kidney Beans (drained)
1 tin Chopped Tomatoes
Pinch of Caster Sugar
Salt & Pepper (to taste)
Blend the first 6 ingredients together in a blender until small chunks, if you don’t have a blender, chop with a knife.
Add the oil to a pot on a medium to high heat, add the chopped mix and cook for 5 minutes, stirring so it doesn’t catch.
Add the rest of the ingredients to the pot and season, simmer for 10 minutes, stirring regularly, turn it down if its catching!
Serve with rice and enjoy!