If you’re looking for something comforting to warm you up on this cool, dark evening you have to give this One Pot Veggie Chilli a try!

I love that it's made with pantry cupboard staples so there is no need to run out to the shops in the cold. The spices mix perfectly together to give a really flavoursome chilli with not too much heat. Serve over rice or a jacket potato and sprinkle some grated cheese over for some added comfort!

Serves 6

INGREDIENTS

2 Cans Chopped Tomatoes

1 Can Lentils

1 Can Kidney Beans

1 Can Haricot Beans

2 Large Carrots

1 Courgette

2 Red Onions

1 Tablespoon Paprika

1 Tablespoon Garlic Granules

1 Tablespoon Mixed Herbs

1 Tablespoon Oregano

1 Tablespoon Thyme

1/2 Teaspoon Corriander

1/2 Teaspoon Cumin

1/2 Teaspoon Cinnamon

1 Teaspoon Chilli Powder

1 Vegetable Stock Cube

Salt

METHOD

Preheat your oven to 180°C.

Dice the vegetables and add to casserole dish with a slosh of olive oil, the paprika, mixed herbs, garlic granules, oregano, thyme, coriander, cumin, cinnamon and salt.

Mix everything together and place over a hot heat, fry until vegetables have softened.

When the vegetables have softened add the lentils, kidney beans, haricot beans, cans of tomatoes and crumble in a stock cube.

Mix everything together and bring to the boil.

Place the lid on the casserole dish and transfer it into the oven to cook for approximately an hour.

Take the casserole dish out of the oven and add in the chilli powder, stir it through.

Serve hot with rice or with jacket potatoes. Enjoy!