VEGETABLE CHILLI | |
| Recipe Supplied by: Sharp Manufacturing Co. UK Ltd | Serves: 4 People |
| 30ml (2 tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed (see tip, page 30) 75g tomato purée 225g carrot, chopped 1 red and 1 green pepper, seeded and sliced 150g baby sweetcorn, chopped 4 sticks celery, sliced 225g courgette, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder 2.5ml (1/2 tsp) cayenne pepper 400g canned, chopped tomatoes 225g canned haricot beans, drained 400g canned red kidney beans in chilli sauce 300ml (1/2 pint) hot vegetable stock 15ml (1 tbsp) cornflour blended with water Method 1 Place the oil, onion, garlic and tomate purée in a large bowl, heat on 100% for 2 minutes. 2 Add the carrots, red and green pepper and sweetcorn, mix well. Cover and cook on 100% for 3 minutes. 3 Stir in the remaining ingredients (apart from the cornflour), mix well. 4 Cook on 70% for 20 minutes, stir 3 - 4 times during cooking. 5 Add the blended cornflour, mix well and cook on 100% for 5 minutes. |
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