Vegetable Chili

Name: Vegetable Chili
Ingredients: 2 tbsp olive oil; 1 None onion, chopped; 2 tsp mild chili powder; 1 tsp ground cumin; 1 tsp ground coriander; 2 medium zucchini, chopped; 2 medium carrots, chopped; 2 cans (15 oz each) mixed beans, drained and rinsed; 1 can (14 oz) diced tomatoes; 3 tbsp tomato paste; None None Rice and plain yogurt, to serve; None None Cilantro leaves, to garnish

12 ingredients

3 steps

Ingredients

2 tbsp olive oil
1 None onion, chopped
2 tsp mild chili powder
1 tsp ground cumin
1 tsp ground coriander
2 medium zucchini, chopped
2 medium carrots, chopped
2 cans (15 oz each) mixed beans, drained and rinsed
1 can (14 oz) diced tomatoes
3 tbsp tomato paste
None None Rice and plain yogurt, to serve
None None Cilantro leaves, to garnish

Directions

1

Heat the oil in a large saucepan on medium heat. Cook the onion for 5-6 mins until soft. Add the spices. Cook for 1 min, stirring.
2

Add the zucchini and carrots. Cook for 5 mins until beginning to soften. Add the beans, tomatoes and tomato paste. Bring to a boil, stirring occasionally to break up the tomatoes. Reduce the heat to low. Cover and simmer for 20-25 mins or until the vegetables are tender.
3

Season generously with salt and freshly ground black pepper. Serve on rice topped with yogurt. Garnish with cilantro leaves and an extra grinding of black pepper.