This is a really filling dish and great for re-heating for quick meals.
You will need:
3lb of mixed vegetables cut into 1 inch cubes. Use carrots, courgette/zucchini, cauliflower, broccoli, and leeks – anything you like,
2 large onions, finely chopped,
1 clove garlic, crushed,
1 red pepper, deseeded and chopped into 1 inch squares,
A 330ml tin of unsweetened kidney beans, drained,
A 330ml tin chopped tomatoes,
2 medium chillies, deseeded and sliced,
Chilli powder to taste (somewhere between 2 and 4 teaspoons),
Olive oil for cooking,
What you do with all this:
In a large saucepan or wok, heat the oil and lightly fry the onions for 10 minutes until transparent.
Add the pepper and garlic and fry for a further 3-4 minutes.
Then add all the mixed vegetables, including the drained kidney beans, tinned tomatoes and chillies and give it all a good stir.
Stir in the chilli powder and then put the lid on the pan. Bring to the boil then reduce to simmering point and cook for 20-30 minutes or until the vegetables are cooked to your liking.
Serve with brown rice. Serves 4-6.
There are many more great recipes like this in The Harcombe Diet Recipe Book