For a hearty and nutritious meal in the cold weather, few dishes can match the nutrient density and flavour found in a bowl of this veggie chilli. Full of legumes, tomatoes and a number of anti-oxidant rich spices the following recipe is a healthy choice for every organ of the body

Makes about 8 servings

Take:

1 tin kidney beans

1 tin green lentils

1/2 cup bulgar wheat

1 tin chopped tomatoes

1 red pepper - chopped

1 yellow pepper - chopped

2 diced carrots

1 chopped onion

2 cloves garlic

1 tablespoon chilli ( or to taste)

2 teaspoons cumin

1 teaspoon cinnamon

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

Sea salt and pepper to taste

1/2 pint veggie stock

Olive oil

Here's how :

Saute the onion, peppers , carrots and garlic in the olive oil for about 5 mins. Add chilli powder , coriander , cayenne , cinnamon and cumin. Cook for a further 5 minutes stirring regularly.

Add veggie stock and all the beans and bulgar wheat and  tomatoes. Stir to combine and gently bring to a simmer. Simmer for about 15 -20 mins until all the veggies are cooked and the bulgar wheat is soft.

Enjoy with crusty bread and a nice green salad. Serve some guacamole and sour cream on the side.