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Chunky Vegetable Chilli

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Posted By: Roger
Posted In:  Soups & Stews
Page Views:  464 views
Preparation Time:  20 minutes
Cooking Time:  30 minutes
Course: soups
Cusine: american

Ingredients

5oz quick-cooking barley
1 eggplant, diced
1⁄2 large red pepper, seeded
and chopped
1⁄2 large green pepper, seeded and chopped
1 onion, chopped
3 garlic cloves, minced
14oz canned chopped plum tomatoes
15oz canned cooked black beans, drained
1⁄2 teaspoon chilli powder
5oz fresh spinach, chopped
salt and freshly ground black pepper to taste

Directions

Bring 2pt water to the boil in a large deep heavy frying pan.
Stir in the barley. Cover and reduce the heat. Simmer for about
10 minutes until the barley is tender.
• Add the aubergine, peppers, onion and garlic. Stir thoroughly, cover
and cook over a medium heat for about 20 minutes until the eggplant
is softened and the other vegetables are tender, removing the lid to stir
frequently to prevent the mixture catching on the bottom of the pan.
• Tip in the tomatoes and black beans, add the chilli powder, and season
with salt and pepper. Stir to combine, and cook for a further 5 minutes.
Add the spinach, stir through and cook for 2–3 minutes until the spinach
is wilted. Serve immediately.

 

serves 8–10

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