Chilli sin Carne (Veggie Chilli)

This healthy take on a Mexican classic is jam-packed full of flavour, so much so that even the most passionate meat-eaters won't miss the beef. The recipe is super simple and once you've done a bit of chopping, the flavour is left to develop on its own so you can get on with something else.

My chilli sin carne is a great family meal as it's full of tasty veg and if, like me, you choose to serve it with some tortilla chips and a bit of cheese, it doesn't feel like boring diet food!

Chilli sin Carne (Veggie Chilli)

Serves 4

2 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 red chilli, chopped

1 tbsp chilli powder

1 tbsp ground cumin

1 red pepper, chopped

1 green pepper, chopped

300g button mushrooms, sliced

3 sweet potatoes, cubed

400 g canned chopped tomatoes

200 ml vegetable stock

400 g canned pinto beans, drained

400 g canned black beans, drained

4 large handfuls tortilla chips

Heat the oil in a medium casserole dish and sauté the onion for 5 minutes until soft. Then add the garlic, chilli, chilli powder, cumin and mushrooms and cook for a further minute.

Stir through the peppers, sweet potatoes, chopped tomatoes and stock and bring to a simmer. Cover with a tight fitting lid and cook for 1 hour over a gentle heat.

Remove the lid and pour over the beans. Stir well to combine and continue to cook uncovered for 10 minutes until the beans are cooked through and the sauce is thick.

Serve with tortilla chips and a grating of cheese.