El Classico Chilli

Rosie
Jan 25, 2023
1 min read

25 Minute El Classico Chilli. Full of protein and veggies, this vegetarian chilli will knock your socks off in taste, but don't worry it's not spicy.

Serves: 2 Time: 25 minutes

Ingredients

1 Tablespoon Olive Oil
1 Red Onion, diced
2 Garlic Cloves, minced
2 Stalks of Celery, chopped
1 Red Pepper, diced
1 Handful Fresh Parsley, chopped
1 Can Black Beans, drained and rinsed
400g Chopped Tomatoes
½ Teaspoon Paprika
2 Spring Onions, sliced
2 Courgettes made into ribbons (use potato peeler)
1 Pack of Microwave Rice or 50g dry weight rice per person

Method

Heat 1 teaspoon of olive oil in a large pot over medium heat. Add the onion and seasoning and stir until the onions soften nicely.
Add the garlic, celery, pepper and cook, stirring occasionally for 4 mins.
Throw in the parsley, black beans and tomatoes to the pan. Bring to a boil, then lower the heat and allow to simmer for around 25 mins.
5 mins before serving, heat the remaining oil in a frying pan and add the ribbons of courgette and saute for the final 5 mins.
Meanwhile cook your rice per pack instructions
Serve the chilli in bowls with the rice, courgette ribbons and spring onions on top.