Serve this chilli with brown rice or spooned over a baked potato. Photo / Babiche Martens

Vegetarian Chilli Beans With Silverbeet

This hearty chilli is just the thing to stopgap any hunger pangs

This bean mixture gets better with age, so making it a day or two in advance will only enhance the flavours. It is also perfect to spoon over a baked potato with a blob of sour cream.

Serves 6

2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
½ celery stick, sliced thinly
1 carrot, sliced thinly
½ tsp chilli
¼ tsp paprika
420g tin chopped tomatoes
2 x 390g tins mixed beans, drained
2 cups shredded silverbeet
Salt and freshly ground pepper, to taste
Cooked brown rice, to serve

1. In a large pot warm the oil. Add the onion, garlic, celery and carrot, cooking for 5 minutes until lightly browned.

2. Add the chilli and paprika, stirring through for 2 minutes until fragrant. Add the tomatoes and beans, bringing to a simmer for 10-15 minutes until slightly thickened. Add the silverbeet and cook for a further few minutes until wilted and softened.

3. Season with salt and pepper.

4. Serve hot with cooked steaming brown rice.

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New Zealand Herald

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