Meat Free Bank Holiday Monday here – in fairness, we are a little ‘fragile’ after a day with friends yesterday celebrating one of their ‘significant’ birthdays. So I will be keeping it simple 😉
A veg chilli tonight, with nachoes, natural yogurt and advacado.
I start by chopping onions, garlic, Butternut Squash, courgettes, peppers into bite size chunks.
I am basically stirfrying the veg in a little olive oil, salt and pepper.
As the veg starts to cook down and brown, add a tin of chopped tomatoes, a squirt of tomato purée, 200ml Veg stock, a splash of balsamic vinegar. I am using hot sauce to spice it up, as I don’t have any chilli’s- you can also add kidney beans, but hubby does not like them.
Stir this all together add a teaspoon of ground cumin, stir in and cook over a low heat for 20-30 minutes till thick and yummy. Stir in a handful of chopped fresh coriander.
I am playing up with a handful of tortilla chips, some advacado/guacamole and a big spoonful of natural yoghurt and a sprinkling of fresh coriander.