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.

Unknown-6 SERVES 4 PREP 15 MINS

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