Veggie Chilli

Cranks Veggie Chilli

As served in our Dartington restaurant - a firm favourite of our Catering Assistant Maz Rowe. Ideal on it's own with rice or in a jacket potato with some grated cheese on top.

you will need



how to make

Serves 6 generous portions

  1. Fry  the onion,  garlic, red peppers and chilli until soft.
  2. Add the cumin and fry for a further 1 minutes on a gentle heat.
  3. Add the tomatoes , oregano, veg stock, red kidney beans and the puree.
  4. Cook for half an hour, then add all the veg and a little sugar to bring out the taste.
  5. Check seasoning and cook for a further 10 minutes. If it becomes too thick add a little hot water.
  6. Garnish with some chopped coriander and serve with soured cream and chives.