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Home cooking; Winter vegetable chilli with beans.

Ingredients 2 medium sweet potatoes, peeled and cut into chunks 400g can Waitrose Chopped Tomatoes With Olive Oil & Chopped Garlic 200ml hot vegetable stock 410g can Waitrose Red Kidney Beans In Chilli Sauce 50g green beans, trimmed and halved 1 courgette, cut into chunks 2tbsp sunflower oil 1 onion, sliced 2 red peppers, deseeded and cut into chunks 1tbsp mild chilli powder 1 large carrot, peeled and cut into chunks Method Heat the oil in a large pan. Add the onion and cook on a medium heat for five minutes until softened, then add the peppers and cook for two minutes. Add the chilli powder and stir for 1 minute. Stir in the carrot and sweet potatoes, then add the tomatoes and stock and simmer for 15-20 minutes. Add the courgette and kidney beans and simmer for a further five minutes. Finally, add the green beans and simmer for 5-10 minutes, or until all the vegetables are tender, but with a little bite. Serve the chilli with basmati rice.

Cook's tips Any vegetables go well in this chilli. Why not make the most of seasonal veg and try some cauliflower? A drained can of cannellini beans or chickpeas is a great alternative to kidney beans. Any leftover chilli spooned into a jacket potato makes a delicious and warming lunch.
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Title Annotation:Features
Publication:Western Mail (Cardiff, Wales)
Article Type:Recipe
Date:Mar 3, 2010
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