Vegetable Chilli

This is the recipe for the last week before pay day, when you are more reliant on the scraps in your store cupboard than ever before. A warm bowl of this accompanied me throughout University.



Vegetable chilli

Makes 6 portions (freezable!)


1 green pepper, sliced thinly

1 medium or 2 small onions, sliced and diced

Can of chopped tomatoes

Can of kidney beans, drained and rinsed.

Carton of passata

Mug of frozen vegetable mix

1tbsp tomato paste, dissolved in a little water

3tbsp red lentils

Spray olive oil

Salt and pepper

1tsp sugar

Taco/Mexican spice/Texan blend โ€“ to taste

  1. Coat a large pan with olive oil spray and heat. Saute the onion and green pepper until soft. Add the mugful of frozen veg and cook for a couple more minutes.
  2. Add the spice mix and the kidney beans and stir. Season, and add the sugar.
  3. Add the chopped tomatoes, passata and dissolved tomato paste. Taste test to see if your mix needs more spice, more salt or more of whatever you fancy. Bring the concoction to the boil.
  4. Add the lentils and a mug of water. Cover and simmer for 20 โ€“ 30 minutes, stirring intermittently to ensure the lentils donโ€™t stick.
  5. Serve with a rice of your choice.



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