The Barn vegetable chilli

Packed full of flavour, this Barn favourite is great served with toasted herb oil bread

Ingredients (Serves 4-6)
3 cloves of garlic finely sliced

2 large red onions, 1 diced, 1 sliced

1 orange peppers diced

1 green peppers diced

1 large courgette large diced
6 asparagus spears, chargrilled and roughly chopped
200g drained and rinsed kidney beans
8 cubes of dark chocolate

250ml of good veg stock
1kg of chopped tomatoes

1tsp chilli powder

2tsp dried coriander

2tsp smoked paprika
salt and pepper 

olive oil

Instructions

1. Placing a medium sauce-pan over a moderate/high heat and add a tablespoon of olive oil.
2. Once hot, add the garlic and onions.
3. After a couple of minutes add the orange and green peppers with the courgettes.
4. Let this cook for 4-5 minutes before adding the chopped tomatoes, veg stock, chilli powder, coriander and paprika.
5. Turn down heat and let simmer for 5 minutes then add the kidney beans, char grilled asparagus and dark chocolate.
6. Simmer for another 3 minutes and then season to taste with the salt and pepper.
7. This is best made the night before and then reheated gently in sauce-pan when desired the next day. 
8. Serve classic way with rice and sour cream, or Wilderness Wood style with toasted herb and cheese bread for dipping.