Easy Vegetable Chilli

This recipe is for really easy veggie chilli, hot, spicy and tasty, perfect for winter evenings. And you get about 10 of your 5-a-day from it.
You will need: Garlic, onion, a red & green chilli, a red & green pepper, button mushrooms, a corn on cob, tin of kidney beans, tin of toms, 2-3 fresh toms.

Gently fry the garlic and onion in a glob of olive oil add the red and green pepper, sweetcorn - just slice it of the cob, tomato and chopped and de-seeded chilli, fry to soften - don’t burn.
Add the mushrooms which will give the dish a bit of bite that it can miss without the meat. Add the beans and tinned toms - simmer whilst the rice cooks. It’ll serve about 4.

Tasty and flavorable, this hearty recipe for white chicken chili will have them coming back for seconds. Serve with various toppings: avocado slices, cheese, sour cream, lime, cilantro and tortilla chips.

2 tablespoons vegetable oil
1 pound cooked chicken meat, diced
1 onion, chopped
2 cloves garlic, minced
1 (14.5 oz.) can chicken broth
1 (18.75 oz.) can tomatillos, drained and chopped
1 (16 oz.) can diced tomatoes
1 (7 oz.) can diced green chilies
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 oz.) can white beans
2 ears fresh corn
Salt and pepper to taste
1 lime, sliced


In a large pan, heat vegetable oil and cook the onion and garlic until soft.
Stir in the tomatillos, tomatoes, chilies and spices. Bring to a boil; simmer for 10 minutes.
Add in the corn, chicken and the beans. Simmer for another 5 minutes.
Season to taste with salt and pepper.

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