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

• 1 medium onion finely chopped
• 2 tins chopped tomatoes (2 x400gms)
• 4 cloves of garlic crushed
• 1 can sweetcorn (198gm)
• 1 tbsp veg oil
• 1 tbsp tomato puree
• 1 medium red chilli finely chopped
• 2 rounded tsp roasted ground cummin
• 1 red pepper cut into chunks
• 2 tsp dried oregano
• 2 lge carrots diced and cooked
• 2 medium courgettes diced and fried
• 1 tin red kidney beans
• 300ml veg stock.
• 1 tsp sugar (optional)

 

 

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.