Vegetarian Chilli

Vegetarian Chilli
This recipe is a great vegetarian dish, thick and filling, great for winter nights. Also works well if you’re skint or want to use up store cupboard ingredients. Serves 4.

TOP TIP: Chilli works well if you freeze it- you can make the sauce for 4 and then freeze the other 3 portions, then later reheat them and serve with bread, with a baked potato or in a wrap. 4 meals in one.

Ingredients:
1 large onion
2 cloves garlic
3 carrots
1 red pepper
1 aubergine or courgette (optional)
½ a medium butternut squash
1 jar of ‘Discovery Chilli Season and Sauce’
1 tin chopped tomato
1 tin of kidney beans
1 tin of green lentils
2 cups of rice

Method:
1. Chop the onion and garlic and fry in oil until onion is soft.
2. Peel and chop the carrots, pepper and aubergine/courgette into small chunks. Add to the onion and fry for further 5 minutes.
3. Add about half of the seasoning from the top of the jar, (depending on how hot you want it) sauce, chopped tomato and kidney beans, lentils and cover.
4. Peel (cut skin off with a sharp knife) the butternut and cut into small chunks. Add to chilli.
5. Simmer for 20 minutes. To make a lovely slow cooked chilli, make the chilli in a casserole dish and then pop in the over at 150C for 1-2 hours. Add more seasoning to make it hotter.
6. Cook the rice in a saucepan- use half a cup of rice per person, and ensure you have enough water. Cover with a lid and do not lift until rice is cooked.
7. Serve. If you’re being posh, serve with sourced cream and guacamole.