Chilli Con Veggie

This recipe is so simple, If you can set aside an hour of your time for preparation and cooking.

All you'll need is:

I used 1 courgette, half of each pictured

Olive oil

2 cloves garlic

1 can kidney beans

1 packet of tomato without all the added rubbish

Water, half the amount of tomatoes

Salt, pepper, chilli flakes, oregano

Half a chilli

Rice

The secret to the amazing taste in this recipe is time.

Start by frying garlic lightly in olive oil, before adding cubed courgette. Cook for a couple of minutes before adding all of your tomatoes, along with the water. Cook on high heat for 5 minutes before adding chilli (to your taste), and oregano. Cook for another couple of minutes.

Next, add kidney beans and simmer for around 30 minutes. Season.

The chili is ready when there is no more water left ,and you feel that it is of the consistency you would normally look for when cooking chilli.

Remember to put on your rice whenever you're ready to eat.

Nifty tip for cooking rice: fry rice in a little olive oil for a couple of minutes before adding your water. The rice should start to smell nutty before you add it. When you put the rice on a slow simmer, cover with a towel and then a weighted lid on top.

Happy eating!

Emily