Vegetable Chili

Name: Vegetable Chili
Ingredients: 2 tablespoons olive oil; 1 onion chopped; 2 teaspoons chili powder mild; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 medium zucchini chopped; 2 medium carrots chopped; 2 cans mixed beans 15 oz each, drained and rinsed; 14 ounces diced tomatoes; 3 tablespoons tomato paste; plain yogurt; rice; cilantro leaves to garnish

13 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1 onion chopped
2 teaspoons chili powder mild
1 teaspoon ground cumin
1 teaspoon ground coriander
2 medium zucchini chopped
2 medium carrots chopped
2 cans mixed beans 15 oz each, drained and rinsed
14 ounces diced tomatoes
3 tablespoons tomato paste
plain yogurt
rice
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.