Vegetable Chili

Name: Vegetable Chili
Ingredients: 2 tbsp. olive oil; 1 onion, chopped; 2 cloves garlic, finely chopped; 1 red capsicum, cut into sm. squares; 1 zucchini, cut into cubes; 1 tbsp. chili powder; 1 tbsp. ground cumin; 15 oz. canned tomatoes, peeled and chopped; 15-1/2 oz. canned red kidney beans, drained; 15-1/2 oz. chickpeas; garbanzo beans, drained; 1/2 cup coriander sprigs; Salt; Freshly ground pepper

14 ingredients

8 steps

Ingredients

2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 red capsicum, cut into sm. squares
1 zucchini, cut into cubes
1 tbsp. chili powder
1 tbsp. ground cumin
15 oz. canned tomatoes, peeled and chopped
15-1/2 oz. canned red kidney beans, drained
15-1/2 oz. chickpeas
garbanzo beans, drained
1/2 cup coriander sprigs
Salt
Freshly ground pepper

Directions

1

Heat the oil in a deep flameproof casserole over moderate heat and add the onion, garlic and capsicum.
2

Saute for approximately 3 minutes.
3

Add the zucchini and continue to saute for approximately 7 minutes.
4

Stir in the spices and stir-fry for a minute.
5

Add the tomatoes with their juice, kidney beans and chickpeas.
6

Season with salt and pepper.
7

Cover and simmer for 15 minutes, until all the vegetables are tender.
8

Lastly, fold in the coriander.