This vegetarian chilli recipe is made almost entirely from store-cupboard ingredients, so it’s perfect for those evenings when you are tempted to order a takeaway! Beans and sweetcorn are fantastic sources of fibre and the tomato chilli sauce adds wonderful spicy flavour. I’ve included spinach for extra iron and vitamin C, but you can omit it, if you prefer.

INGREDIENTS
1. 1 tbsp light olive or rapeseed oil
2. 1 large onion, finely chopped
3. 2–3 garlic cloves, crushed
4. 1 tsp chilli powder, or to taste
5. 1 tbsp sweet paprika
6. 1 tsp dried oregano
7. 1 tsp ground cumin
8. 400g (14 oz) can chopped tomatoes
9. 1 tbsp tomato purée
10. 2 x 400g (14 oz) cans red kidney beans drained and rinsed
11. 200g (7 oz) can sweetcorn, drained
12. 100g (3 oz) fresh or frozen spinach
13. A handful of fresh parsley, chopped (optional)
14. Salt and freshly ground pepper
15. To serve: Cooked brown rice or pitta breads and grated cheese

METHOD
Heat the oil in a large non-stick pan over a medium heat. Add the onion and fry for 3–4 minutes until translucent. Add the garlic, chilli powder, paprika, oregano and cumin and cook for a further minute. Add the tomatoes, tomato purée, kidney beans and sweetcorn and bring to the boil. Reduce the heat and simmer for 10 minutes until the sauce has thickened. Season with salt and freshly ground pepper, then stir in the spinach and parsley, if using. Turn off the heat – the spinach will wilt down in the heat of the pan. Serve with rice or pitta bread and a sprinkling of grated cheese.

Extracted from Vegetarian Meals in 30 Minutes by Anita Bean. Published by Bloomsbury Sport, £16.99.

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