Easy veggie chilli

This vegetarian chilli packs a real flavour punch and is super easy to make.

Ingredients

• 1 tbsp rapeseed oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped
• ½ tsp ground cumin
• 1 tbsp paprika
• 1 tsp chilli powder
• 250g/9oz vegetarian mince
• 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 300ml/½pint vegetable stock
• 1 green pepper, seeds removed and cubed
• 1 yellow pepper, seeds removed and cubed
• 1 carrot, grated
• 400g tin kidney beans in water, drained
• 1 tsp cornflour
• handful fresh coriander, finely chopped

To serve

• 2 wholemeal pitta breads, halved
• 4 tbsp sour cream
• 50g/1¾oz cheddar, grated

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.

2. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes.

3. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

4. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.

5. Serve the chilli with the pitta halves, sour cream and grated cheese.

Easy veggie chilli