Vegetable Chilli

Vegetable Chilli 

0 pts & core

Serves 1

Point Free on WW plan

small swede, cubed

250g mushrooms, sliced

green pepper, diced

400g canned chopped tomatoes

tbsp tomato puree

clove of garlic, crushed

teaspoon chilli powder

Place all ingredients in a saucepan and cook for 15-20 minutes until veggies are soft

Vegetable Chilli 

Serves 4

 

1 Red Pepper, Diced
1 Green Pepper, Diced
1 Large Onion, Diced
1 Large Potato, Diced
270g Cooked Red Kidney Beans
135g Sweetcorn
265g Discovery Mexican Sauce
1x12.5ml Tsp Cumin
1x15ml Tbsp Vegetable Oil
9g Plain Flour

1. Fry the peppers, onions and potatoes in the oil for 5 minutes.
2. Add the cumin and the flour and cook for a further 2 mins.
3. Add the Discovery Mexican Sauce, beans and sweetcorn. Simmer for 30 minutes, stirring occasionally.
4. Serve with warmed Discovery Flour Tortillas and boiled rice.

Chef's tip: Make up quantities in advance and portion up into microwaveable containers for ease of service on request.

Vegetable Chilli   

No Count

15 oz (375 g) tin tomatoes
1 bay leaf
1 eating apple, chopped
1 teaspoon tomato puree
1 medium-sized onion, chopped
4 oz (100 g) broad beans
4 oz (100 g) peas
4 oz (100 g) carrots, peeled and chopped
4 oz (100 g) potatoes, peeled and chopped
8 oz (200 g) tin baked beans or red kidney beans
1 tsp chilli powder
3 chillies
1 tsp garlic granules
4 fl oz (100 ml) vegetable stock

Place all ingredients in a saucepan and cover. Simmer for 1 hour, stirring occasionally. Remove lid and continue to cook until of a thick consistency, raising the heat if necessary to reduce the liquid. Serve on a bed of boiled brown rice.