Winter Vegetable Chilli

Winter Vegetable Chilli 

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Serves 6

1 lge red onion, peeled & cut into wedges

1 lge green chilli, seeded & finely chopped

225g each of parsnip, sweet potato & swede, peeled & chopped

225g courgette, thickly sliced

100g button mushrooms, quartered

2 cloves garlic, crushed

1 tbsp mild chilli powder

¼ tsp cayenne pepper

1 tbsp paprika

2 tbsp balsamic vinegar

2 x 400g tins chopped tomatoes

1 x 400g can red kidney beans, drained

2 tbsp sweetener

freshly chopped coriander to garnish

salt & pepper

Heat a non-stick pan and spray with frylight spray oil.  Add all the veg and garlic and cook over a medium heat until the onions are beginning to soften.  Stir in the spices and cook for 3 mins.  add the remaining ingredients apart from the kidney beans and sweetener.  Bring to the boil, reduce the heat and simmer for 1 hour.

Stir in the kidney beans and sweetener and simmer for 15 mins until everything is well cooked.

Check seasoning and serve, sprinkled with fresh coriander.