Vegetarian Chili with Coriander Yoghurt
- 45 min
This vegetarian chili combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.
1 onion, finely chopped
150g natural yoghurt
Put the onion and garlic into a pan with 1 tbsp of olive oil and sweat over a medium heat for 1-2 minutes. Next, add the carrot, butternut squash, peppers, spices, fresh chili and tomato paste then put the lid on the pan and gently sweat for a further 5 minutes.
Add the chopped tomatoes and kidney beans and stir everything together. Return the pan to the heat and simmer gently for a further 20 minutes until thick and flavorsome. Season well to taste with salt and lots of fresh cracked pepper. A few minutes before serving, add in the chopped kale and simmer until wilted.
To make the coriander yoghurt, simply combine all of the ingredients together, adjusting the salt and lemon to taste.
Serve as it is, with rice or baked potatoes and with a big spoonful of yoghurt over the top.
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