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Store cupboard tomato & bean chilli
1 tbsp olive or vegetable oil
1 large onion, chopped
2x 400g tinned chopped tomatoes
250–300ml hot River Cottage Tomato & Basil veg stock (diluted) 1 red chilli, deseeded and chopped
1 tsp smoked sweet paprika
2x 400g tins of pulses (butter beans/kidney beans/chickpeas etc)
1 carrot, chopped
1 celery stem, thinly sliced
1 red pepper, cored, deseeded and thinly sliced
1 fennel bulb, thinly sliced
Place a large saucepan over a medium heat.
Add the oil and, when hot, add all the vegetables.
Turn the heat down a little and sweat the veg for about 10 minutes to soften.
Add the tomatoes, the veg stock, and the chilli. Stir well and bring to a gentle simmer.
Cook, uncovered, for about 15 minutes to reduce, stirring a few times and mashing the tomato down a little with a fork as it cooks.
Before adding the beans, blitz the mix until smooth.
Add them to the pan and simmer gently for another 5 minutes or so.
Check the seasoning and stir in some neat veg stock to taste, if needed.
Ladle into warm bowls.
Finish with a swirl of pesto or a trickle of good olive oil.