Chunky Veg Chilli

A community recipe by realmripple

Not tested or verified by Nigella.com

Introduction

This is so simple, adaptable and can be as cheap or expensive as you like. Its tasty and can be used with pasta, rice or a jacket potato.

Ingredients

Serves: 4

Metric Cups

8 tomatoes (or tin of chopped)
1 vidalia onion
2 cloves garlic
½ red pepper
2 sticks celery
1 courgette
1 carrot
8 mushrooms
tomato puree
1 chilli
1 handful fresh coriander (chopped)
vegetable stock
sour cream

8 tomatoes (or tin of chopped)
1 vidalia onion
2 cloves garlic
½ red bell pepper
2 sticks celery
1 zucchini
1 carrot
8 mushrooms
tomato puree
1 chile
1 handful cilantro (chopped)
vegetable broth
sour cream

Method

Chunky Veg Chilli is a community recipe submitted by realmripple and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Chop and fry the onion and the garlic until softened. Chop the celery and cut the peppers into small chunks. Add these to the pan and allow them to soften.

Chop all the remaining vegetables and chilli, add them. Fry for an additional 2 minutes to soften. Add the tomatoes and the puree. Stir everything together, and add some vegetable stock.

Allow the pan to simmer for about 10 minutes. Keep an eye out on the water level, add more stock if needed. Serve on top of rice, pasta or a jacket potato, with some sour cream mixed with the chopped corriander.

Chop and fry the onion and the garlic until softened. Chop the celery and cut the peppers into small chunks. Add these to the pan and allow them to soften.

Chop all the remaining vegetables and chile, add them. Fry for an additional 2 minutes to soften. Add the tomatoes and the puree. Stir everything together, and add some vegetable broth.