Vegetable Chili

Name: Vegetable Chili
Ingredients: 1 tablespoon olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 1 celery rib, chopped; 2 teaspoons ground cumin; 12 teaspoon chili powder; 1 tablespoon tomato paste; 1 carrot, chopped into small dice; 1 zucchini, chopped into small dice; 1 small red capsicum, seeds removed, chopped; 400 g chickpeas, rinsed, drained; 400 g red kidney beans, rinsed, drained; 400 g crushed tomatoes; coriander leaves, to garnish; brown rice, to serve; natural yoghurt or light sour cream, to serve

16 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 celery rib, chopped
2 teaspoons ground cumin
12 teaspoon chili powder
1 tablespoon tomato paste
1 carrot, chopped into small dice
1 zucchini, chopped into small dice
1 small red capsicum, seeds removed, chopped
400 g chickpeas, rinsed, drained
400 g red kidney beans, rinsed, drained
400 g crushed tomatoes
coriander leaves, to garnish
brown rice, to serve
natural yoghurt or light sour cream, to serve

Directions

1

Heat the oil in a large saucepan over medium heat.
2

Cook the onion, garlic, carrot and celery, stirring, for 5-6 minutes until softened.
3

Add the spices and stir for 1-2 minutes until fragrant, then add the tomato paste and stir for 1 minute.
4

Add the zucchini, capsicum, chickpeas, kidney beans, tomatoes and 2/3 cup (165mL) water, then bring to the boil.
5

Reduce heat to low and simmer for 10-15 minutes or until thickened.
6

Season with sea salt and freshly ground black pepper, then scatter with coriander leaves (optional).
7

Serve with rice and yoghurt or sour cream.