One-pan vegetarian chilli
( SERVES 4 )
Peel the carrots and parsnips only if the skins are tough.
- Heat the oil in a large non-stick frying pan. Sauté the onion, until softened. Add the garlic and vegetables. Sauté — stirring — for 5 minutes. Add the remaining ingredients and stir well. Cover and simmer for 30 minutes or until tender.
- Great served in bowls garnished with chopped spring onions, sour cream and corn chips.