Vegetarian Chilli Vegetarian chilli is another classic recipe that every household cook should be able to dish up at any time. This is a really filling dish and great for re-heating for quick meals. As the beans provide protein, this can be eaten as a meal in itself, if you don’t have time to do rice or a baked potato to go with it.
2 tablespoons olive oil
2 onions, finely chopped
1 red pepper, deseeded & chopped
1 clove garlic, crushed
1.5kg of mixed vegetables, peeled & diced (use carrots, courgette, cauliflower, broccoli, baby sweetcorn, leeks – anything you like) 400g tin of unsweetened kidney beans, drained & rinsed
400g tin chopped tomatoes
2 chillies, deseeded & sliced
Chilli powder to taste (somewhere between 2 and 4 teaspoons)
1) In a large saucepan or frying pan, heat the oil and gently fry the onions until soft.
2) Add the pepper and garlic and fry for a further 3-4 minutes.
3) Then add all the mixed vegetables, including the kidney beans, tinned tomatoes and chillies and give it all a good stir.
4) Stir in the chilli powder and then put the lid on the pan. Bring to the boil and then reduce to simmering point and cook for 20-30 minutes, or until the vegetables are cooked to your liking.
Serve with brown rice, or a crispy baked potato or cauliflower rice.
Suitable for: Phase 1 (no potato) & 2 (Carb).
Candida, Hypoglycaemia, Wheat free, Dairy free.