Healthy vegetable chilli!

Thursday, January 08, 2015

Mexican food is undeniably delicious - I think the warm spice of a Mexican dish is the perfect mid-week meal on a cold winter evening! I can't think of a better meal to tuck into than a portion of hot chilli! While chilli isn't a particularly unhealthy meal, there's always room for improvement! In light of my healthy eating new years resolutions, I decided to put a healthier spin on one of my favourite meals.

To make this dish you will need:
*These measurements serve 4-5 people so alter accordingly*
- Vegetables of your choice for roasting - I opted for; 1 red onion, 3 bell peppers, 1 courgette and  2 garlic cloves.
- 2 teaspoons of cumin.
- 2 teaspoons of paprika.
- 1 teaspoon of cinnamon.
- 1/2 teaspoon of hot chilli powder.
- 1 beef Oxo cube.
- 1 tin of chopped tomatoes.
- 1 tin of kidney beans.
- 4 portions of microwavable wholemeal rice.
- Gem lettuce.
-  Cheese of your choice.

Lets get started!

Firstly pre heat your oven to 200 degrees Celsius, then cut your vegetables into generous, chunky pieces and place in a roasting dish, add pressed garlic and put in the oven for up to 45 minutes, check every 10-15 minutes to turn the vegetables.

When your vegetables are about 5 minutes away from fully cooked, add your tinned tomatoes, kidney beans, spices and Oxo cubes to a pan and heat until it's bubbling away nicely. Then add your roasted vegetables to the sauce in the pan and simmer for around 10-15 minutes.

While your chilli is simmering, pop your rice in the microwave and tear the leaves from your gem lettuces, wash and leave them whole as gem lettuce leaves make a great healthy alternative to tacos - you get the same crunch without the carbs! Finally grate a little bit of cheese and you're ready to serve - enjoy!

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