April’s around the corner, which for the Westmeria team means one thing- Marathon Month! With two of our supporters running, it’s only fair that we ditch the Easter chocolate and pass around the office our favourite healthy recipes. Here’s Ellie’s favourite veggie chilli recipe…
This versatile chilli recipe is great for using up any left over vegetables that you may have in the fridge. The suggested veggies here are: butternut squash, sweet potato, peppers and carrot, but you can use pretty much any combination you’d like. You can also use kidney beans as a substitution for chickpeas if you prefer.
For a bit of spice you can add hot paprika, but if you really want to ramp up the heat you can add a fresh chilli as well!
Ingredients:
Drizzle olive oil
1 onion finely chopped
3 cloves garlic finely chopped
1 large or 2 small sweet potato chopped into bite size chunks
1 small butternut squash chopped into bite size chunks
1 red or yellow pepper chopped into small chunks
1 large or 2 small carrots chopped into small chunks
1 can chickpeas, drained
1 packet of passata (usually about 500ml) or can of chopped tomatoes
500ml vegetable stock
1tsp mild chilli powder
1tsp ground coriander
1tsp ground cumin
1tsp paprika (hot or normal)
1tsp garam masala
1 level tbsp cocoa powder
Pinch of sugar
Method:
1. Heat olive oil in a large saucepan and fry off onions and garlic until translucent
2. Add chopped vegetables and fry for 5 mins
3. Add in all the spices and cocoa powder, stir to coat vegetables and fry for 5 mins
4. Add in vegetable stock, passata and a pinch of sugar, bring to a boil then simmer 30 mins
5. Add in chickpeas and simmer for another 30 mins or until all veg is cooked through (you may need to add some water to prevent sauce becoming too thick)
6. Season with salt and pepper to taste
7. Serve with rice and a sprinkling of fresh coriander (optional)
Enjoy! We’d love to hear from you so please send us your pictures if you make this recipe.
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