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Veggie Chilli

Another nice and quick dish that’s really tasty and full of goodness. It works great whether you make it fiery or keep it mild.


  • 1 large onion
  • 4 cloves of garlic
  • 2 sticks of celery
  • 2 medium carrots
  • 1 green pepper
  • 1 red pepper
  • 1 can of chopped tomatoes (or 4 large vine tomatoes, chopped)
  • 1 tablespoon of tomato purée
  • 1 vegetable stock cube
  • 1 teaspoon of dried oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 2-4 of your favourite variety of chillies
  • 1/4 teaspoon of smoked pimento powder
  • 1/4 teaspoon of cayenne pepper(optional)
  • 1 tin of red kidney beans (or 250-300g of previously soaked dried beans)


Chop the onion, chop the chillies (discard the seeds if a mild heat is desired) and crush the garlic while heating 4-5 tablespoons of olive oil in a 20cm wok (or similar) over a high heat.

Add the onion and garlic to the pan and turn the heat down a notch, also add the fresh chillies. Peel and chop the carrot and celery into similar sized pieces (smaller will cook quicker). Add the carrot and celery to the pan and stir through. Add the pimento (and cayenne, if desired).

Chop the peppers to similar size as the carrot and celery. Add the oregano, cumin and coriander now and give them a few minutes to cook in before adding the peppers. Boil up a kettle for a pint of vegetable stock and chop your tomatoes, if not using tinned. Now stir in the kidney beans. Add the tomatoes a few minutes after the beans.

For the stock, the method depends on what tomatoes were used. If using canned tomatoes less liquid is required, so just make a half pint of stock (still use the whole cube) and for fresh tomatoes make up a whole pint. Add the tomato purée to the stock and then pour in. Reduce the heat once it returns to the boil. It should take about 15-20 mins to reduce down giving a tasty chilli that’ll serve 3-4 people.

Serve with some rice cooked with saffron.

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