By Nadeen Jawad, fourth year dental student
After a long day at Uni sometimes all you need is a warm, comforting meal. Chilli is a classic homely meal, so whether you’re a veggie or would like to save an extra couple of pounds that you usually would have spent on some meat this is the recipe for you! You can have this chilli on its own, with a jacket potato, with some rice or even in a burrito, so it’s a very versatile meal.
Here is my recipe for a super easy, cheap veggie chilli:
What you need:
• 3 tablespoons of olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 sticks of celery, diced
• 3 carrots, diced
• 2 cloves of garlic, crushed
• 2 tbsp. cumin
• 2 tbsp. chilli powder
• 1 tbsp. paprika
• 400g tin of chopped tomatoes
• 500g of tomato passata
• 1 tin of red kidney beans
• 1 tin of mixed beans
• 500ml vegetable stock
Method:
- Add the olive oil, onion, pepper, celery and carrots into a large dish. Simmer for around 10 minutes until the vegetables are softer and the onion is cooked.
Image: Epigram Food contributor/Nadeen Jawad
- Add the garlic, cumin, chilli powder and paprika. Stir for around 2 minutes.
- Add the chopped tomatoes, tomato passata, kidney beans, mixed beans and vegetable stock. Mix everything together and then leave to simmer for 30 minutes.
- Serve and garnish with your choice! Some tasty options to add are guacamole, cheese, sour cream, and coriander.
Image: Epigram Food contributor/Nadeen Jawad
Feature image: Epigram food contributor/Nadeen Jawad
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