Paul’s Chilli Recipe
An easy to make but very tasty chilli. Paul often makes this, it is perfect for freezing so you can have a fast healthy meal whenever you fancy.
Serves 4
1 Tbsp Olive Oil
1 Large Onion diced
1 Red Pepper diced
1 Green Pepper diced
1 Courgette diced
1 Red Chilli, seeds removed and finely chopped
1 Tsp Chilli Powder
1 Tbsp Paprika
1 Clove Garlic
1 200g Can Sweetcorn drained
1 400g Can Chopped Tomatoes
1 bay leaf
1 Tbsp Tomato Puree
1 Tbsp Lemon Juice
1 Tbsp Coriander Leaf
Soften onions in the olive oil over medium heat for 2 minutes
Add peppers, courgette, garlic and chilli and continue to fry for 2 minutes
Add chilli powder, paprika and stir through for a few seconds to coat
Add sweetcorn, chopped tomatoes, tomato puree, bay leaf and continue
to cook over medium heat for 10 minutes
Add lemon juice and coriander, stir and let rest for a few minutes. Remove Bay Leaf and serve.
Serving Suggestion: Chilli Baskets
Brush soft flour tortillas with sunflower oil on both sides, push into
an overproof bowl to form a basket and cook at 240 celsius until it
turns brown – usually 2-3 minutes. Take from oven and let cool and
crisp for a couple of minutes. Add a layer of shredded lettuce and
spoon chilli over the top.
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