This Vegetarian Chilli is an easy, one pot recipe that is full of flavour, low in fat and packed with protein. Serve it with rice, a jacket potato, or sweet potato wedges along with a slice of lime, sliced chilli’s and chopped fresh coriander. Alternatively, in warmer weather, serve simply with a salad. A stockpot is perfect for this recipe as it can go straight from the kitchen to the table for people to help themselves. The Chilli freezes really well so left-overs are not a problem.
Written by Jayne
Chopping – The peppers and any additional veg you’d like to add to this chilli need chopping. A fun way to do some chopping, especially with peppers is to use small cookie cutters! Then use a knife to chop the left over pieces. The best way to do this is cut the flesh off the pepper in 4 flat panels, then us a cookie cutter from there fitting in as many shapes as you can. If you don’t have small cookie cutters, don’t worry, use a larger one and cut the finish pieces in half or quarters before cooking.
Measuring – Let the kids measure out the rest of the ingredients, either using the teaspoons/tablespoons or a scale depending on ingredient. For older children you can talk about the different between ml and grams. Why are ml used for liquids and grams used to measure solids? Ask them to ponder this question and try and find the answer themselves!
Prep time: 5 minutes
Cooking time: 30-35 minutes