This is one I used years ago on SW and has always been a favourite green day chilli of mine.
1 large onion, chopped
1 clove garlic, crushed
2 tsp paprika
2 tsp chilli powder
2 tsp coriander
1 tsp cumin
425g can kidney beans, drained
425g can chopped tomatoes
1 level tbsp tomato puree
1 pint vegetable stock made with vecon (or can use chicken/beef bovril)
425g can chickpeas, drained
- Dry fry onion in Fry light until softened, add the garlic and all the spices and cook for about 5 minutes.
- Add all the remaining ingredients except chickpeas and simmer for 20-30 mins.
- Put the chickpeas in a blender and blend to a pulp (alternatively use a potato masher). Add to the pan and cook for a few minutes.
The blended chickpeas give a lovely thickness to it. It's great served with grated cheese (HEX), very low fat fromage frais dolloped on top and a little guacamole (1.5 syns/tbsp) if you're feeling decadent!