VEGETABLE CHILLI

GF, NF, EF, DF

SERVES at least 6

INGREDIENTS:

1 brown onion, diced
2 cloves garlic, crushed
2 zucchini, sliced
2 carrots, sliced
½ large head (or small whole head) of broccoli cut into large florets
150-200g cauliflower cut into large florets
1 Cup of pre-soaked over night, kidney or cannelloni beans (or a can if you like)
¾ Cup brown lentils (or a can)
700g jar of tomato Passata
½ Cup water
½ tsp. salt
¼ tsp. cracked black pepper
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. paprika
¹/8 tsp. chilli powder (if you choose)
1 Tbsp. extra Virgin Olive Oil

METHOD:

In a large frying pan, heat oil on medium-high heat. Add onion and cook until soft. Add garlic and stir for 1 minute.
Put all the spices into the pan and stir continuously for 2 minutes. Stir in all the vegetables (don’t add lentils and beans if they are from a can). Stir in the salt and pepper.
Pour passata sauce over the vegetables. Put the water into the empty passata jar and swish the left over sauce and water around, then pour it into the pan.
Bring to the boil and then pour it all into a slow cooker. Cook on high for at least 5 hours.
If you used lentils and beans from a can, add those in with no less than ½ hour before the end of the cooking.
Taste the chilli to see if it needs more salt, pepper or chilli.
I give it a rough little whizz with a hand blender so the kids can’t really see the vegetables.
For myself I serve it with rice and top with guacamole.
For the kids, I like to use it as a sauce to pour over some thinly sliced chicken breast fillets that I have sprinkled with a little salt and paprika and cooked in the pan with some coconut oil.

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