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Vegetarian chilli with rice

Vegetarian chilli with rice

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Most meat dishes can be adapted in some way to be suitable for vegetarians, and this chilli recipe is no exception. It's packed full of aubergines and peppers amongst other veg, and is really filling, so you won't miss the meat at all.

Serves: 4
Cooking time: 25 mins

Ingredients

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

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Method

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.
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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Nutritional information per portion

Calories 350(kcal)
Fat 12.0g
Saturates 2.0g
Sugars 19.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.