Vegetable chilli with black bean spaghetti

Serves: 6

Time to make: 1 hr 25 mins

Ingredients

1 tablespoon Ceres Organics Extra Virgin Olive Oil
1 large red onion, chopped
1 large red capsicum, deseeded, chopped
1 large red chilli, deseeded, finely chopped
2 cloves garlic, crushed
2 teaspoons Mexican seasoning
¾ cup Ceres Organics Green Lentils
400g can Delmaine Italian Crushed Tomatoes (no added salt)
390g can Delmaine Red Kidney Beans, rinsed, drained
4 cups Countdown Select Vegetable Stock
250g button mushrooms, washed, quartered
250g kumarasweet-potatoX, peeled, diced
200g pack Explore Cuisine Black Bean Spaghetti
1 tablespoon grated Countdown Select Dark Chocolate grated
2 tablespoons chopped Palmers Fresh CorianderCilantroX, plus extra, to serve
6 tablespoons reduced-fat sour cream
2 NZ Avocados, sliced

Instructions

1 Spray a large saucepan with oil and place over a medium heat. Add onion, capsicum, chilli, garlic and Mexican seasoning. Cook, stirring, for 5 minutes. Add lentils and stir well. Add tomatoes, kidney beans and stock. Bring to the boil. Reduce heat. Cover and simmer gently for 30 minutes.

2 Add mushrooms and kumara to saucepan. Stir. Simmer gently, uncovered, for 20-25 more minutes until vegetables are tender.

3 Cook spaghetti following packet instructions. Drain and set aside.

4 Meanwhile, stir chocolate and coriander into chilli. Cook gently for a few more minutes until sauce is thickened.

5 Serve chilli with black bean spaghetti, topped with sour cream, avocado and coriander.

Nutrition Info (per serve)

Kilojoules 2270kJ

Calories 542cal

Protein 29g

Total fat 22g

–Saturated fat 5g

Carbohydrates 45g

–Sugars 12g

Dietary fibre 24g

Sodium 710mg

Calcium 90mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.