Mixed Veg and Bean Chilli
By OcadoLife
Published on 23 December 2024
Whip up this nutritious Mixed Veg and Bean Chilli from OcadoLife recipe editor Lauren Hoffman, then freeze it in batches for easy meals. “This veggie chilli is delicious in jacket potatoes, with rice or hunks of bread. Make it your own with your choice of toppings – try soured cream, avocado or a sprinkling of fresh coriander. Alternatively, whizz some of the chilli with a splash of stock for a hearty winter soup.”Time and servings
20 minsTotal time
6Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp olive oil
- 150g frozen diced onions
- 350g diced sweet potato
- 1 (600g) pack frozen ratatouille
- 2 (400g) tins mixed beans, drained
- 2 (340g) jars chilli con carne sauce
- 500g (approx.) cooked brown rice, to serve (optional)
- 6 tbsp soured cream, to serve (optional)
- 1 avocado, sliced, to serve (optional)
- 1 large handful coriander, chopped, to serve (optional)
Method
Step 1
Heat the olive oil in a large saucepan, add the onions and sweet potato, and stir over a high heat for 3 mins.Step 2
Stir in the ratatouille, then tip in the beans and stir in the chilli sauce. Partially cover and simmer over a medium heat for 15 mins or until the potato is tender.Step 3
Season generously to taste, then serve with rice, soured cream, sliced avocado and a scattering of chopped coriander, if liked.