Lunch/Dinner Vegetable Chilli with Salsa
Serves : 4
Preparation Time: 10
Cooking Time: 25 minutes
Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 1 aubergine, cut into small chunks
- 2 courgettes, cut into chunks
- 2 mixed peppers, seeded and chopped
- 2 garlic cloves, finely chopped or grated
- 2 x 350g Lloyd Grossman tomato and chilli pasta sauce
- 1 x 400g tin black or kidney beans, rinsed and drained
- 3 medium tomatoes, cut into chunks
- Sea salt and freshly ground black pepper
- 2 tbsp coriander, roughly chopped
- 1 x bag tortillas
Salsa -
- 300g cherry tomatoes, halved
- 4 spring onions, sliced
- 1 avocado, stoned and roughly chopped
- 2 tbsp coriander, roughly chopped
- 1 lime, zested and juiced
Nutrition
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Method
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Heat a large saute pan until hot, add the oil and onion and cook for 5 minutes until softened.
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Add the aubergine and fry for 2-3 minutes until just coloured.
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Add the courgettes and fry for another minute, then stir in the peppers and garlic,
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Add the tomato and chilli sauce, then half fill one of the jars with water and add to the pan.
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Stir well, bring to the boil, then cover, turn down to a simmer and cook for 10 minutes until the vegetables are tender.
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Meanwhile, mix all the salsa ingredients together
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Stir in the beans and tomatoes and return to a simmer.
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Season to taste and stir in the coriander.
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Serve the chilli with the salsa alongside and a pile of tortillas.
