Soup Kettle Chilli
Soup kettles are useful for making more than just soup: I use mine to make gravy, pasta sauces, and in this recipe, chilli. The great thing about a soup kettle is that you whack all the ingredients in, press go, and you have a meal in under half an hour. If you haven’t got a soup kettle though, no fear! You can make it on the hob!
Free from: gluten, nuts, soya, wheat, yeast
This is a vegan recipe
- 1 onion (chopped)
- 1 carrot (sliced)
- 1/2 butternut squash (peeled and chopped into inch cubes)
- 1/2 red pepper (chopped into inch squares)
- 2 handfuls kale or spinach
- 2 tins tomatoes
- 1/2 tsp each of garlic granules, onion granules, ground coriander, ground cumin
- 1/4 tsp turmeric
- chilli powder or flakes (to taste)
- 2 tins beans (drained)
- 1 tbsp tomato purée
- salt or stock concentrate / powder, and black pepper (to taste)
- 2 handfuls fresh coriander leaf (finely chopped)
Add all the ingredients except the beans, tomato purée, salt / stock, black pepper and coriander leaf to your soup kettle. Use the empty tomato tin to add about 1 tins’ worth of water. For me this brings the level to the maximum for my soup kettle. Adjust the amount of veg slightly if needs be to fit your soup kettle. The amount of veg doesn’t need to be exact. Set the kettle to the chunky programme and press start.
Alternatively add the ingredients to a large pan. Bring to the boil on the hob, cover and allow to simmer for about 20 minutes or until all the veg is cooked.
Add the drained tinned beans (in the picture I use black eyed beans and borlotti beans) plus a squirt of tomato purée to thicken the chilli slightly. Season with the salt / stock, black pepper and coriander leaf.