Vegetable chilli (GF)
This is my friend Helen’s recipe, she usually cooks up a big batch for parties and it goes down a storm. It’s so tasty that the boys don’t even realise that it’s meat free! I keep the courgette, onion and peppers nice and chunky to add texture and simmer in tomatoes, ground coriander, paprika, cinnamon and chilli powder, I add the red kidney beans at the last minute so they keep their flavour. Another one for breastfeeding mamas – this dish isn’t too spicy as spicy foods can affect the taste of your breastmilk.
Health benefits: Iron-rich beans, particularly dark-coloured ones like kidney beans, are a great breastfeeding food, especially for vegetarians. Along with chickpeas they’re a brilliant source of high quality, non-animal protein.
Ingredients: onion, courgette, garlic, peppers, kidney beans, chickpeas, tomato puree, vegetable stock cube, (celery – may contain traces of egg, mustard and soy), ground coriander, smoked paprika, cinnamon, chilli powder
Serves: 1 person
Nutritional information per serving: