Easy Veggie Chilli

Ingredients

• 1 Tbsp olive oil
• 165 g (1 1/2 cups) frozen diced onion
• 3 garlic cloves (crushed (or 1 heaped tsp garlic from a jar))
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1 tsp chilli powder ((use mild if serving it to children))
• 1 Tbsp tomato puree
• 1 Tbsp tomato ketchup
• 2 400g tins chopped tomatoes
• 2 Tbsp soy sauce
• 1 tsp salt
• 200 ml vegetable stock
• 1/2 Tbsp cocoa powder
• 2 400g tins kidney beans (rinsed and drained)
• 2 medium sweet potatoes (peeled and diced)
• 250 g (2 cups) frozen diced peppers
• 150 g (1 cup) frozen sweetcorn
• 100 g (1 cup) frozen green beans
• cooked white rice
• tortilla chips
• sour cream
• grated cheddar cheese
• chopped fresh coriander
• diced avocado

Instructions

1. 1

   Place the olive oil in a large pan over a low heat. Add the onion and cook gently for five minutes or so until the onion is translucent. Add the garlic, spices and tomato puree and cook for a couple more minutes, stirring regularly.

2. 2

   Add the tomato ketchup, tinned tomatoes, soy sauce, salt , vegetable stock and cocoa powder and bring up to a simmer. Add the kidney beans, diced sweet potatoes, peppers, sweetcorn and green beans. Simmer for about 20-30 minutes, until the sweet potato is tender.

3. 3

   Check the seasoning then serve with cooked white rice and tortilla chips. Top each serving with a dollop of sour cream, some grated cheddar cheese, a sprinkling of chopped coriander and some diced avocado or guacamole.