Recipe for Vegetable Chilli 
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Yield:
8
Ingredients:
Amount Ingredient
2 tbl oil
2 x onions peeled and chopped
2 lrg clv garlic peeled and crushed
2 x green chillies seeded and chopped
1 x bay leaf
1 x cinnamon stick
4 x cloves
1 tbl mild paprika
2 tsp cumin powder
1/2 tsp chilli powder or to taste
1 tsp dried marjoram
2 tbl tomato pure
225 gm button mushrooms sliced
1 lrg green pepper cored seeded and chopped
900 gm mixed vegetables including carrots aubergines parsnips potato and celery prepared as necessary and cut into chunks
2 x 400g cans chopped tomatoes
2 x 425g cans red kidney beans drained and rinsed pinch of sugar
1 tsp malt vinegar
3 tbl chopped fresh coriander
Instructions:
Instructions: Heat the oil in a large saucepan or flameproof casserole on the simmering plate.

Add the onions garlic and chillies and fry for 3 to 4 minutes stirring continuously. Add the bay leaf spices marjoram and tomato puree and fry for a further 2 minutes stirring.

Add all the fresh vegetables and stir to coat in the spice mixture.

Fry for 1 to 2 minutes then add the tomatoes.

Move to the boiling plateand bring to the boil stirring occasionally.

Add enough water just to cover the vegetables and cook uncovered on the grid shelf on the floor of the roasting ovenfor 35 to 45 minutes.

Add the kidney beans with the sugar vinegar and half the coriander.

Season with salt and pepper.

Bring back to the boil on the boiling platecover and return to the roasting ovenfor 15 minutes stirring occasionally.

If the chilli looks dry add a little extra water. If it is wet leave the lid off during this time.

Stir in the remaining coriander then leave to stand for 5 minutes.

Taste and adjust the seasoning if necessary.

Serve with plain boiled rice.

If preferred use cooked dried kidney beans. You will need 225g dried weight. Soak overnight in cold water to cover before cooking.

Serve this tasty chilli accompanied by plain boiled rice and topped with soured cream or thick greek yogurt grated cheese and a little extra chopped fresh coriander.

Alternatively use it to top baked potatoes or to fill shopbought tacos.

Serves 8

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