Becca Worthington

One Pot Veggie Chilli

This is a perfect comfort food without the guilt

CourseLunchtime Dish, Main Dish

Servings

2people

Cook Time

15 minutes

Servings

2people

Cook Time

15 minutes

Ingredients

400g can of chopped tomatoes
1 onion roughly chopped
1 celery stick roughly chopped
1 red pepper deseeded and sliced
240g can of red kidneys
3tbsp of frozen or canned sweetcorn
2tsp chilli powder
1tsp smoked paprika
1tsp ground cinnamon
1tsp tomato ketchup
1tsp yeast extract
1 avocado peeled, stones and sliced
1 handful of fresh flat leaf parsley roughly chopped
1/2 a lime (juice)
1pinch of salt

Instructions

On a medium heat pour the tinned toms into a saucepan. Roughly chop the onion and celery, deseed and slice the red pepper. Add the onion, celery and red pepper to the pan and turn the heat to high. Then add the kidney beans and sweetcorn.
Next add the chilli powder, paprika, cinnamon, ketchup and yeast extract and cook for 10 mins stirring frequently so it doesn’t stick to the pan. Peel, deseed and chop the avocado and parsley. When the vegetables have softened remove the pan from the heat.
Serve and scatter the avocado, parsley and lime juice over the top with a pinch of salt.