Vegetable Chilli

Contrary to popular belief you can have a diabetes safe vegetarian chilli that both looks and tastes good. Give it a try and you will not be disappointed.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Ingredients

2 tsp sunflower oil
3 medium onions finely chopped
1 large red pepper finely chopped
150 g carrots finely chopped
1 large courgette finely chopped
100 g mushrooms finely chopped
2 tsp chilli powder
1 tsp ground cumin
1 tsp oregano
800 g chopped tomatoes tinned
400 g lentils in water tinned
400 g mixed beans tinned
1 tbsp tomato ketchup
2 tsp sugar
1 tsp Salt

Garnish

Coriander

Instructions

Heat the oil in a large pan, add the onions and cook until they start to brown.
2 tsp sunflower oil, 3 medium onions
Add the red pepper, carrots, courgette and mushrooms, and cook a further 10 minutes.
1 large red pepper, 150 g carrots, 1 large courgette, 100 g mushrooms
Next, add the chilli powder, cumin, oregano and tomatoes.
2 tsp chilli powder, 1 tsp ground cumin, 1 tsp oregano, 800 g chopped tomatoes
Mix well, then cook for a further 10 minutes, stirring regularly.
Add the lentils and beans with their water, ketchup, sugar and salt.
400 g lentils in water, 400 g mixed beans, 1 tbsp tomato ketchup, 2 tsp sugar, 1 tsp Salt
Mix well and bring to a gentle simmer.
Add a lid and simmer gently for 30 minutes, stirring regularly.
Serve with rice and/or crackers and chopped coriander.
Coriander

Nutrition