Vegetarian Chilli
Sunday dinner just got tastier with this delicious veggie-packed chilli. Serve with rice or corn chips.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 1 red capsicum, finely chopped
- 2 carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- ½ tsp salt
- 4 cloves garlic, minced
- 2 tbsp cayenne pepper
- 2 tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp dried oregano
- 400 g can diced tomatoes
- 400 g can red kidney beans
- 400 g can black beans
- 400 g can cannellini beans
- 500 mL vegetable stock
- 2 tbsp chopped Italian parsley
- 2 tsp red wine vinegar
- Fresh chilli, to garnish
How do I make it?
- Heat oii in a large frying pan over medium-high heat. Add onion, capsicum, carrot, celery and salt and cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add garlic, cayenne, cumin, paprika, and oregano and cook for 1 minute. Pour in diced tomatoes and stir to combine.
- Drain beans, then add to the pan, along with vegetable stock. Stir well then leave to come to a simmer. Simmer, stirring frequently, for 30 minutes.
- Remove one-third of the chilli from the frying pan and add to an electric blender. Blitz, then return to the pan and stir to combine. Add parsley and red wine vinegar and taste. Season to taste, then serve.
