This vegetable chilli is a rich, tasty stew easily and quickly made.

The cumin, paprika and oregano gives the traditional chilli flavour, and it can be made “spicy ” hot by adding cayenne pepper to taste.

I have used vegetables that are all freely allowed but if exchanges are required, sweetcorn kernals (35g =1 ex) or baked beans (20g=1 ex) can be added at the last moment to a single portion of the chilli, or serve with ordinary boiled rice (45g=1 ex)

Perfect served with a low protein bread such as Fate flat breads, Tortillas or Chappatis ^[2] and a simple salad of shredded lettuce.

The chilli can be frozen.

1. Chop or thickly slice the onions. Chop the carrots, mushrooms and red pepper into medium sized pieces. Melt the butter in a pan and add the oil. Put in the vegetables and cook with a lid on the pan for about 5 mins until they begin to soften. Add the bay leaves, paprika, cumin and oregano and stir. Cook over a gentle heat for a couple of minutes to cook the spices.
2. Pour in the passata and water. Season with salt and pepper, and also add cayenne to taste for a little heat. Stir well and bring to the boil. Cook gently for about 30-40 mins until the flavours develop and the vegetables are tender.

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