Store cupboard vegetarian chilli

Store cupboard vegetarian chilli

Source : Add Diced Onion And Oil To Pan And Fry For 3 Minutes Add Garlic And Ginger And Fry Until Golden Add Cumin Chilli Powder Paprika And Fry For 1 Minute ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 2, 2026

Step:

  1. Add diced onion and oil to pan and fry for 3 minutes. Add garlic and ginger and fry until golden.

  2. Add cumin, chilli powder, paprika and fry for 1 minute. Add vinegar, tomato puree, mixed herbs, tomatoes and kidney beans and stir well. Allow to simmer for 10 minutes.

  3. Add chilli flakes and season well. Cook a further minute then remove from heat.

  4. Serve with rice or pasta, or over thickly sliced toasted rustic bread. Freezes well. Defrost in fridge overnight before reheating.

  5. If preferred add quorn or soya mince.

    Store cupboard vegetarian chilli recipe step 5 photo Store cupboard vegetarian chilli recipe step 5 photo

Ingredients

  1. 1 tin chopped plum tomatoes
  2. 1 tin red kidney beans
  3. 1 onion diced
  4. 1 tbsp tomato puree
  5. 1 tsp ginger puree
  6. 2 tsp garlic puree
  7. 2 tbsp dried cumin
  8. 2 tbsp dried chilli
  9. 2-3 tbsp dried paprika
  10. 1 tsp dried mixed herbs (optional)
  11. Salt and pepper to season
  12. 1 tbsp oil
  13. 1 tsp chilli flakes (optional)
  14. 2 tbsp vinegar (red wine or apple cider)

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