Vegetarian Chilli
15 ingredients
5 steps
Ingredients
- 2 3/4 cups beans tins of
- 1 2/3 cups diced tomatoes tins of
- 2 diced onions medium
- 2 diced tomatoes
- 2 carrots grated
- 1 zucchini grated
- 1 red capsicum diced, pepper
- 1 butter dollop of
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried chili flakes
- 1 tablespoon thyme
- 1 teaspoon turmeric
- 1 tea spoon paprika
- 1/2 teaspoon cinnamon
Directions
-
1Prep your veggies. Dice the capsicum, tomato and onion. Grate the carrot and zucchini and have all the beans rinsed and drained (minus the mexe beans because they are flavoured)
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2In your largest pot/pan over a medium to high heat, fry the onions with some olive oil for 4-5 minutes or until browned. Add the diced tomatoes and stew for a further 2-3 minutes or until they soften.
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3Once the tomatoes soften, add the capcisum, zucchini, carrot, beans and tins of diced tomatoes. Season with your spice mix and mix it all thoroughly to combine. Add the dollop of butter (nuttalex) and stir in.
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4Let the chilli simmer on a medium heat, stirring every 5 minutes for 30 minutes to allow the flavours to combine and the vegetables to cook.
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5Once the chilli has simmered for 30 minutes, taste and season if required. Remove from heat, serve and garnish with a dollop of greek yoghurt/sour cream and shallots.
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