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Warming Rainbow Veggie Chilli

A super tasty comforting dinner packed full of immune supporting ingredients
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Servings 4 hearty portions

Ingredients
  

  • 1 medium red onion chopped
  • 2 medium orange or purple carrots chopped
  • 2 medium sticks celery chopped
  • 2 medium bell peppers colours of choice
  • 1 fat clove garlic finely chopped
  • 400 gram tin of chopped tomatoes
  • 1 teaspoon chilli powder mild or hot
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 400 gram tin red kidney beans rinsed
  • 400 gram tin pinto beans rinsed
  • 1 tablespoon tomato purée
  • 40 gram fresh coriander or spinach chopped
  • salt and pepper to taste

Instructions
 

  • Chop the onion, carrots and celery. Heat a couple of tablespoons of water in the base of a medium-sized pan and add the veg with a pinch of salt. Sauté on a medium heat for 5 minutes, stirring regularly so the veggies don't stick.
  • Whilst the veg are cooking, chop the peppers and garlic. Add the peppers to the pan with a little extra water if needed and cook for a couple of minutes, then add the garlic. Cook for another minute.
  • Pour the tinned tomatoes into the veg and add the spices. Stir well. Pop on the lid and simmer for 15 minutes until the veggies are soft.
  • Stir in the drained beans and the tomato purée and cook for another 5 minutes. Add a little water to the pan if the mix is too thick - I like a good amount of sauce!
  • Turn off the heat, season with salt and pepper and stir in the chopped fresh coriander or spinach. Serve on a baked potato, with wholegrain rice or wholewheat wraps.
Keyword gluten free, immune support, no oil, OMS friendly, plant-based diet, rainbow eating