Heat up the kitchen with a spicy and satisfying vegetarian chili that's sure to please the family!
Low-calorie cooking spray
4 small onions, finely chopped
2 garlic cloves, crushed
2 sticks of celery, cut into ½in slices
1 large carrot, cut into ½in slices
1 red bell pepper, seeds removed and cut into ½in pieces
1 tsp each of Italian seasoning, ground cumin, ground cinnamon, and chili powder
1 (14.5oz) can diced tomatoes
1 cup vegetable stock or broth
1 (15oz) can black-eyed peas (cowpeas) in water, drained
1 (15oz) can red kidney beans in chili sauce or chili beans
salt and freshly ground black pepper to taste
¼ cup finely chopped cilantro leaves
Plain cooked white or brown basmati rice
Lime wedges for garnish
Spray a large pot with low-calorie cooking spray and place over medium heat. Add the onions, garlic, celery, carrot, and bell pepper and stir-fry for 2-3 minutes.
Add the Italian seasoning, ground cumin, ground cinnamon, chili powder, tomatoes, and stock and bring to a boil. Reduce the heat to low, cover, and allow to cook gently for 10-12 minutes, or until the vegetables are tender.
Stir in the peas and beans and cook for 2-3 minutes, or until piping hot. Season with salt and pepper to taste, remove from the heat, and sprinkle with cilantro. Serve with rice and lime wedges.
Tip: This dish freezes well. Make a huge batch, divide into smaller portions and freeze for up to a month.