Heat up the kitchen with a spicy and satisfying vegetarian chili that's sure to please the family!
Cook time: Ready in 30 minutes
Syns per serving:
Low calorie cooking spray
4 small onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
2 sticks of celery, cut into ½ in (1.5cm) cubes
1 large carrot, peeled and cut into ½ in (1.5cm) pieces
1 red bell pepper, deseeded and cut into ½ in (1.5 cm) pieces
1 tsp each of italian seasoning, ground cumin, ground cinnamon, and chili powder
7fl oz (200ml) vegetable stock
14-oz (400-g) can black-eyed peas (cowpeas) in water, drained
14-oz (400-g) can red kidney beans in chili sauce or chili hot beans
Salt and freshly ground black pepper
¼ cup finely chopped cilantro leaves
Cooked white or brown basmati rice, to serve
Lime wedges, to serve
14-oz (400-g) can diced tomatoes
Spray a large frying pan with low-calorie cooking spray and place over a 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, 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 well, remove from the heat, and sprinkle over cilantro. Serve with rice and lime wedges to squeeze over.
Tip: This dish freezes really well. Make up a huge batch, split into smaller portions and freeze for up to a month.