Yummy - it's veggie chilli!
- 28 February 2018
- Moor Market
Our monthly cooking demos in the markets are going really well. Lots of customers are enjoying watching our resident nutritionist, Hannah Bailey from Nutrition Wise, cook up some delicious recipes using ingredients from the market.
Here is one of her favourites...
Veggie chilli (serves 4)
1 tbsp coconut/olive oil
1 red onion, peeled and finely chopped
3 cloves garlic, crushed/finely chopped
400g can red kidney beans, drained
400g can chopped tomatoes
2 leeks, sliced
6 large mushrooms, sliced
1 sweet potato, washed and cubed
1 red chilli/ 1 tsp chilli flakes (alter according to taste!)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
Heat the oil in a large pan and add the onion. Fry for 3 minutes before adding the garlic and fry for 2 minutes. Add the remaining vegetables and seasoning then simmer for 15 minutes until the vegetables are soft. Taste and serve. You could serve with rice, sour cream or some grated cheese on top.