Recipe: Vegetable chilli
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- Recipes
- Length
- 3 min read
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Roomzzz
Roomzzz to the rescue – food allergies and dietary needs are no problem when you’ve got your own kitchen for meal prep (yes, we’ve put kitchens in every single apartment because we’re good like that).
On your next city break forget scouring the menu for a good half hour – get your chef’s hat on instead. This vegetable chilli from Chris Hale cooks up crazy quick, and is vegan and gluten free.
Vegetable chilli recipe
Roomzzz to the rescue – food allergies and dietary needs are no problem when you’ve got your own kitchen for meal prep (yes, we’ve put kitchens in every single apartment because we’re good like that). On your next city break forget scouring the menu for a good half hour – get your chef’s hat on instead.
Serves 1 (just multiply to serve more!)
Prep: 5 minutes
Cook: 20 minutes
Ingredients:
- 2 tbsp oil
- 250g packet of mixed vegetables
- 1 tsp cumin powder
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tin of kidney beans
- 3/4 tin of chopped tomatoes
- Packet of cooked long grain rice
Method:
1. Heat the oil in a pan, add the mixed vegetables and cook for 5 minutes.
2. Sprinkle in the cumin, paprika and cayenne pepper. Then stir and cook for 2 minutes.
3. Add the kidney beans and chopped tomatoes. Season to taste, then simmer for 10-15 minutes until the veg is tender.
4. Serve up with hot cooked rice.
