| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
Alive &, Cooking |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 3 |
|
Garlic cloves; finely chopped |
| 1/2 |
|
Jalapeno chilli pepper; trimmed and finely |
|
|
; chopped |
| 3 |
|
Carrots; diced |
| 1 |
|
Stick celery; diced |
| 1/2 |
|
Red or green pepper; chopped |
| 2 |
lg |
Cans; (400g) kidney beans, |
|
|
; drained |
| 1 |
ts |
Chilli powder; up to 2 |
| 2 |
tb |
Cumin; (ground or seeds) |
| 1/2 |
ts |
Salt |
| 2 |
lg |
Cans; (400g) tomatoes, |
|
|
; lightly drained and |
|
|
; chopped |
| 2 |
|
Courgettes; thickly sliced |
| 100 |
g |
Cheddar cheese; grated |
INSTRUCTIONS
Heat the oil in a large saucepan and cook the onion, fresh chilli and
garlic until softened. Add the carrots, celery and peppers and cook until
all are softened.
Add the beans, chilli powder, cumin, salt, tomatoes and 4tbsp water. Cover
and simmer for about 20 minutes.
Stir in the courgettes and simmer for a further 5 minutes, until the
courgettes are just tender.
Serve hot, topped with grated cheese, accompanied by corn chips or warm
crusty wholegrain bread.
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