Vegetarian Chilli Hot Pot

Serves 4 in 45 Minutes

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity" ~Voltaire. Well here is a staple for vegetarians on campus. You can use any beans or vegetables in this recipe.

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Begin by peeling and chopping the vegetables except the potatoes into medium sized chunks you will need about 300g per serving. You may use other vegetables than those listed if you wish like baby corn, aubergines, leeks etc.

Put a generous dollop of olive oil in a saucepan, tip in the prepared vegetables and stir over a medium heat until they start to brown, add the garlic and cumin, pour in the tomatoes to almost cover the contents of the pan, tip in the red kidney beans bring to the boil.

Now add the chillies. Transfer to an oven proof dish top with sliced potatoes, brush with olive oil, cover and bake in the oven for 20 minutes at 200C.

Remove the lid and bake for a further 10mins to brown the potatoes. Cook until the vegetables have created a soft, tasty sauce around the beans.

If fresh chillies are not available use a couple of teaspoons of chilli powder and add to the vegetables when first frying them.

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