Chunky Veggie Chilli Recipe
Chunky veggie chilli recipe - a super simple dinner that's easy to throw together. Gluten-free and Coeliac-friendly too.
Servings 0 Serves 4
Ingredients
For the spice blend:
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 1/2 tsp chilli flakes
- 1/2 tsp light brown sugar
- 3 tbsp gluten-free plain flour
- generous pinch of salt & pepper
For the rest:
- 2 tbsp garlic-infused oil
- 2 red peppers chopped
- 1 large sweet potato or 2-3 small ones, chopped
- 450 ml gluten-free vegetable stock
- 1 can 400g chopped tomatoes
- 3 tbsp tomato puree
- 1 can 400g kidney beans
- 2 dried bay leaves
To serve:
- spring onion greens finely chopped
- handful of grated cheddar dairy-free if necessary
- long-grain rice
Instructions
- Heat garlic infused oil in a large, lidded pot over a medium heat. Then add in the chopped sweet potato and peppers. Fry on all sides for about 5 minutes.
- Add in the spice blend and mix them in to coat the veg well. Cook for a few minutes until you can smell the spices.
- Add chopped tomatoes and puree and stir through. Then pour in the stock, kidney beans and add the dried bay leaves.
- Bring to the boil then turn down to a simmer. Put the lid on and cook until the sweet potato is tender and the liquid has thickened to your liking (around 30-45 minutes), removing the lid for the last 10-15 minutes to allow it to thicken.
- Serve with rice and top with spring onion greens and cheese.