Dish of the week: Vegetarian chilli

You’ll need:

800g canned chopped tomatoes

2 onions

2 garlic cloves

2 bell peppers, red and yellow

400g canned red kidney beans, drained and rinsed

2 tsp garam masala

Couple of sprigs coriander

1 cube vegetable stock

Lime, to taste

2 tbsp olive oil

100 ml water

175g Alpro Go On Plain

Pepper and salt, to taste



1. Chop the onion and garlic and slice the bell pepper, remove the seeds and chop into thin slices. Drain and rinse the red kidney beans.

2. Heat up the olive oil in a heavy frying pan with a lid and add the onions and garlic. Let them soften while stirring occasionally. Add the garam masala and some of the coriander. Stir-fry for 1 minute, then add the tomatoes, bell peppers and water.

3. Add a crumbled vegetable stock cube and stir. Cover the pan and let simmer for 15 minutes while stirring occasionally.

4. Add the red kidney beans to the pan and season with lime juice, pepper and salt. Add extra water if it’s looking dry.

5. Serve the veggie chili with the remaining coriander, lime, Alpro Go On and bread or rice.