Five bean chilli with corn on the cob and flatbread

Name: Five bean chilli with corn on the cob and flatbread
Cuisine: British
Ingredients: Can tinned tomatoes; 2 carrots; Celery; 1/2 a yellow pepper; 1/2 red pepper; 1/4 Aubergine; 2 Handfuls mushroom; Coriander; Cajun seasoning (optional); Smoked paprika; Oregano; Worcestershire sauce (you could use soy sauce); cube Stock; Chilli flakes; Garlic; Can mixed beans

UWE.HallsLife @cook_21414593

University of the West of England, Bristol

#uwehallslife

UWE.HallsLife @cook_21414593

University of the West of England, Bristol

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Ingredients

Cantinned tomatoes
2carrots
Celery
1/2a yellow pepper
1/2red pepper
1/4Aubergine
2 Handfulsmushroom
Coriander
Cajun seasoning (optional)
Smoked paprika
Oregano
Worcestershire sauce (you could use soy sauce)
cubeStock
Chilli flakes
Garlic
Canmixed beans

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Steps

1

First fry onions and garlic in olive oil, then add carrots and celery. Once they have begun to soften, after 5 mins or so, you can add peppers, aubergine and mushrooms.
2

Once all your vegetables are nearly cooked add tinned tomatoes and a can of mixed beans. You can then add your flavouring; stock cube, salt & pepper, Worcestershire sauce, chilli flakes, smoked paprika, oregano and Cajun seasoning. Taste and adjust to your taste. Leave your bean chilli to simmer on the hob for 30 - 45mins.
3

Whilst your chilli is simmering away. Toast some flatbread and cook some corn on the cob to accompany your meal. Then enjoy