This veggie chilli leans on tinned beans and tomatoes for a filling midweek dinner with real depth of flavour from the spices and a slow simmer. It freezes well, so it's worth making a double batch.
2 x 400g tins mixed beans or kidney beans, drained and rinsed
1 vegetable stock cube dissolved in 200ml water
Salt and black pepper
Rice, to serve
Instructions
Heat the oil in a large saucepan over medium heat. Add the onion, carrots and celery and cook for 8–10 minutes, stirring occasionally, until softened.
Add the garlic, tomato purée, cumin, smoked paprika and chilli powder. Cook for 1 minute, stirring, until fragrant.
Add the chopped tomatoes, beans and stock. Stir well, bring to a simmer, then reduce the heat and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
Season with salt and pepper to taste and serve over rice.
Tips
The chilli tastes even better the next day once the flavours have settled.
For a smokier flavour, add a pinch more smoked paprika at the end rather than all at the start.
Simmer uncovered so it can reduce and thicken properly.
Substitutions
Use any combination of tinned beans you have: black beans, kidney beans or chickpeas all work.
Add a diced bell pepper or a handful of frozen sweetcorn with the tomatoes.
Stir in cooked minced beef or turkey with the vegetables for a meat version.
Storage
Refrigerate for up to 4 days or freeze for up to 3 months. Defrost fully and reheat until piping hot throughout before serving.
Nutrition estimate
Calories: Roughly 320 kcal per serving (estimate, based on 4 servings, excluding rice)