Fast-Track Veggie Chilli

Try as I might, I can’t avoid the fact that I’m feeling the cold at the moment. I know it’s the beginning of May but I can’t shrug myself out of my cardigan or winter woollies and my fire-side is still a welcome and much visited place of content. Even though I have tried a good few early Summer favourites (like asparagus) I’m still veering back to those winter slow-cooked favourites – call them ‘comfort food’ if you like.

And so this chilli is ticking all the boxes but because I still am venturing into the garden to get it in better shape for those much-longed-for drawn out and balmy evenings it is somewhat ‘fast-track’ in its prep.

I’ve used a tub of fresh tomato and basil sauce to prepare (do the same or use your own favourite tomato sauce with a handful of basil if preferred) and a little ready-made chipotle paste. A can of ready-cooked black beans, a net of mixed Romano peppers/capsicums and a red onion will make up the mix. I have served with rice but you can use cauli rice (see here), another grain mix or a bed of sliced green beans instead – all on the table in about 15 minutes!

FAST-TRACK VEGGIE CHILLI

Ingredients

METRIC/US

low-fat cooking spray or mist

200 g/7 oz pack mixed Romano peppers/capsicums, seeded and sliced

1 red onion, sliced

1 tsp fresh chopped rosemary

1 x 400 g/14 oz can black beans, drained and rinsed

350 g/12 oz tub cherry tomato and basil sauce (I used Waitrose brand)

2 tsp chipotle paste (strength to taste)

50 g/½ cup low-fat strong grated cheese to serve

sprigs fresh coriander/cilantro to garnish (optional)

Method

Generously spritz a large frying/sauté pan with low-fat cooking spray or mist. Heat, add the peppers, red onion and rosemary and cook for 5 minutes.
Add the beans, cherry tomato and basil sauce and chipotle paste, mixing well. Simmer gently for 10 minutes, until the peppers/capsicums are tender.
Spoon into bowls and serve topped with a sprinkle of the grated cheese and a sprigs of fresh coriander/cilantro if liked.

SERVES 4

WLS PORTION: ½

V suitable for Vegetarians

CALORIES PER PORTION: 205

PROTEIN: 10.7g

CARBOHYDRATE: 20.5g

FAT: 7.4g

Image courtesy of Waitrose