Vegetarian chilli with rice
Packed with vegetables for a satisfying dinner
Serves: 4
Ready in: 25 mins
Per serving:
Calories 350, Carbs 46g, Fat 12g, Saturated fat 2g, Sugar 19g
3tbsp olive oil
1 red onion, chopped
3 sticks celery, sliced diagonally
1 aubergine, topped and tailed and cut into 1cm pieces
1 yellow pepper, deseeded and cut into bite-size pieces
1 green pepper, deseeded and cut into bite-size pieces
400g can chopped tomatoes with chilli and peppers
1-2tsp crushed chillies, or to taste
200g frozen sweetcorn kernels
2 x 290g cans chilli beans
boiled rice, to serve
1. Heat the oil in a pan, add the onion and cook until translucent. Add the celery and aubergine and stir so that everything is coated. Cook over a low heat, stirring frequently, for 5 minutes.
2. Add the peppers, tomatoes, chillies and sweetcorn, heat until boiling and simmer, covered, for 5 minutes. Stir in the beans (in their sauce) and simmer for 5 minutes. Serve with boiled rice.
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