Chilli con Verdura

cook 30 mins
  • 2 tablespoons vegetable oil
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried chilli flakes
  • 400 g (13 oz) can kidney beans
  • 100 g (3 1/2 oz) frozen peas
  • 400 g (13 oz) can tomatoes
  • 2 tablespoons tomato purée
  • 250 ml (8 fl oz) lager-style beer or vegetable stock
  • salt and pepper
  • 2 tablespoons chopped coriander, to garnish
  • soft flour tortillas and grated Cheddar cheese, to serve
  • Heat the oil in a large saucepan or casserole and add the carrots, celery, onion and garlic. Cook for 8 minutes, until beginning to soften.
  • Stir in the ground spices and chilli flakes, and cook for a further minute, stirring constantly. Drain and rinse the kidney beans, then put in the pan along with all the remaining ingredients and bring to the boil. Reduce the heat, cover and simmer gently for 15–20 minutes, until thickened and tender. Season to taste, scatter with chopped coriander and serve with warmed soft tortillas and grated Cheddar.
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