Vegetarian Chilli

Vibrant roasted vegetables with nutty grains in a sweet chilli sauce

Preparation

Drain and rinse the kidney beans. Roast the assorted vegetables.

1 Preheat the oven to 210’C (190’C fan) gas 9.
2 Tumble the vegetables (we suggest sweet potato, peppers, red onion, courgettes) with the olive oil in a shallow roasting dish. Roast for 15 minutes.
3 Meanwhile heat together the chilli con carne paste, chopped tomatoes and kidney beans until simmering. Stir in the pulses and season, to taste, with salt.
4 Now tumble together the roasted vegetables with the chilli grain sauce, lightly coating the roasted vegetables.
5 Stir in freshly chopped coriander and serve.