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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 4 |
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We enjoy vegetarian chilli and this looks likes a quick and easy recipe. It is low fat and full of veggies and beans that are great for you. I originally found this recipe in BBC Easy Cook magazine. The recipe says that it is suitable for freezing. Ingredients:
2 garlic cloves, crushed |
2 red chilies, finely chopped |
1 tablespoon olive oil |
2 teaspoons ground cumin |
9 ounces brown button mushrooms, quartered |
1 (14 ounce) can chopped tomatoes |
1 (14 ounce) can kidney beans, drained |
7 fluid ounces water |
5 ounces fresh green beans, trimmed |
Directions:
1. Fry the garlic and chilli in the oil for 2 minutes.
2. Add the cumin and mushrooms and cook for 3 minutes.
3. Add the tomatoes, kidney beans and water, then stir and simmer for 10 minutes.
4. Add the green beans and cook for 5 minutes more, until the veg is tender and the sauce is thickened.
5. Serve with a dollop of sour cream if you wish and some crusty bread.
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