The best veggie chilli around with the ultimate combo… chips.
Make sure your chips are golden brown all over!
Cooking Time (Includes Preparation Time): 40 minutes
1 Bag of McCain Lighter Home Chips
1 Red Onion
2 Red Peppers
1 Celery Stalk
1 Tsp Cumin
1 Tsp Chilli Powder
1 Tsp Oregano
2 Cans of Kidney Beans
1 Tbsp Tomato Purée
2 Vegetable Stock Cubes
1 Can of Tinned Tomatoes
Handful of Coriander
Preheat your oven to 180°C. Once heated, add the chips to a baking tray and place them into the oven for 30 minutes.
Chop the onion, peppers, carrots and celery. Drizzle some olive oil into a pan and add all of your chopped vegetables to a pan and give them a good stir on a medium heat.
After about 15 minutes take your chips out of the oven and turn them over. Place them back into the oven for another 15 minutes.
Add the cumin, chilli powder and oregano to your vegetables. Next, add the kidney beans and mix together. Add your vegetable stock and the tomato purée and stir. Take a potato masher or the back of a wooden spoon to crush some of the beans up. After this, add your tin of tomatoes and stir. Finely chop the coriander and add this into the pan followed by a sprinkle of salt and pepper.
Take the chips out of the oven and plate up the ultimate veggie chilli with the best chips in town.