Black-eyed bean and vegetable chilli bowl

Heat up the kitchen with a satisfyingly spicy vegetarian chilli that your whole family will love.

ingredients

• Low calorie cooking spray
• 4 shallots, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 2 celery sticks, cut into 1.5cm dice
• 1 large carrot, peeled and cut into 1.5cm pieces
• 1 red pepper, deseeded and cut into 1.5cm pieces
• 1 tsp each of dried mixed herbs, ground cumin, ground cinnamon and chilli powder
• 400g can chopped tomatoes
• 200ml vegetable stock
• 400g can black-eyed beans in water, drained
• 400g can red kidney beans in chilli sauce
• Salt and freshly ground black pepper
• 4 tbsp finely chopped fresh coriander leaves
• Cooked white or brown basmati rice, to serve
• Lime wedges, to serve

method

1. Spray a large frying pan with low calorie cooking spray and place over a medium heat.
2. Add the shallots, garlic, celery, carrots and red pepper and stir-fry for 2-3 minutes.
3. Add the dried herbs, ground cumin, ground cinnamon, chilli powder, tomatoes and stock and bring to the boil.
4. Reduce the heat, cover and allow to cook gently for 10-12 minutes or until the vegetables are tender.
5. Stir in the beans and cook for 2-3 minutes or until piping hot.
6. Season well, remove from the heat and sprinkle over the coriander.
7. Serve with cooked rice and lime wedges to squeeze over.

Tip: This dish freezes really well (chilli only). Make up a huge batch, split into smaller portions and freeze for up to a month.