Here, mixed beans, fiery red chilli and plenty of freshly chopped coriander are simmered in a tomato sauce to make a delicious vegetarian chilli. Always a popular dish, chill can be served with a variety of accompaniment- choose from baked potatoes, baked rice, crusty bread or tortillas. Garnish with slices of tomato, chopped or celery or sweet (bell) pepper and top with natural (plain) vegan yogurt.
400g/14 oz jar tomato and herbs sauce
2 x 400g/14 oz cans mixed beans, drained and rinsed
1 fresh red chilli
Large handful of fresh coriander (cilantro)
1.pour the tomato sauce and mixed beans into a pan. Seed and thinly slice the chilli, then add it to the pan. Reserve a little of the coriander, chop the remainder and add it to the pan.
2.Bring the mixture to the boil, reduce the heat, cover and simmer gently for 10 minuets. Stir in the mixture occasionally and add a dash of water if the sauce starts to dry out.
3.Ladle the chilli into warmed Individual serving bowls and top with a spoonful of yogurt to serve.