BEST VEGETARIAN RECIPE RECIPES

Name: Vegetarian chilli
Cook time: 30 min
Total time: 32 min
Yield: 2
Ingredients: 400g pack oven-roasted vegetables; 1 can kidney beans in chilli sauce; 1 can chopped tomatoes; 1 ready-to-eat mixed grain pouch

VEGETARIAN CHILLI RECIPE - BBC GOOD FOOD

Vegetarian chilli recipe - BBC Good Food image

The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too!

Provided by Chelsie Collins

Categories Dinner, Main course, Supper

Total Time 32 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 4

Ingredients

400g pack oven-roasted vegetables
1 can kidney beans in chilli sauce
1 can chopped tomatoes
1 ready-to-eat mixed grain pouch

Steps:

Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

Nutrition Facts : Calories 608 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 21 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.4 milligram of sodium

BEST EVER CHOCOLATE RASPBERRY BROWNIES RECIPE - BBC GOOD F…

Best ever chocolate raspberry brownies recipe - BBC Good F… image

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Provided by Sarah Cook

Categories Afternoon tea, Dessert

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield Cuts into 15 squares

Number Of Ingredients 8

Ingredients

200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

Steps:

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 389 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.4 milligram of sodium

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