Just because you fancy a big pot full of fiery goodness – don’t reach for a packet of mince! A selection of vegetables cooked in a fiery tomato sauce tastes amazing and is so good for you.
COOK 30 MINS
2tbsp olive oil
1 onion, chopped
2 tsp chilli powder
2 tsp chipolte paste
1tsp ground cumin
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1 red pepper, deseeded and chopped
2 sticks celery, chopped
500g sweet potatoes, cubed
400g can chopped tomatoes
600ml vegetable stock
400g cannelinni beans, drained and rinsed
400g can pinto beans, drained and rinsed
small bunch coriander
1 Heat oil and fry onion in a large pot for a few mins to soften. Add chilli, chipolte paste, cumin, garlic and chilli and cook for a couple of mins.
2 Tip in the peppers, celery, sweet potatoes, tomatoes and stock.
3 Add the cannelinni and pinto beans. Add 2tbsp chopped coriander leaves and stalks. Cover and simmer for 20 mins until vegetables are tender.
4 Serve with extra coriander sprigs.
Per serving: 321 cals. 7g fat (1g saturated), 53g carbs