Vegetarian Chili | Video
Incredibly delicious vegetarian version of classic chili loaded with vegetables, beans and spices
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Servings
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 2 garlic cloves peeled and minced
- 1 jalapeño finely chopped
- 1 large bell pepper capsicum, chopped
- 1 cup chopped carrots
- 1 cup chopped cauliflower
- 1 can 400g diced tomatoes
- 1 can 400g black beans drained and rinsed
- 1 can 400g red kidney beans drained and rinsed
- 3 cups vegetable broth vegetable stock
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon red chili powder
- 2 tablespoons dried oregano
- Salt and pepper to taste
To garnish:
- Grated cheddar cheese
- Guacamole/ Sour cream
- Coriander cilantro leaves
To serve:
- Classic cornbread
- Tortilla chips
- Toasted sourdough
Instructions
- Heat 1 tablespoon oil in a large frying pan over medium-high heat.
- Add onions. Sauté, stirring occasionally, for 3 minutes or until soft and translucent.
- Add garlic cloves, jalapeño, bell peppers (capsicum), carrots and cauliflower. Sauté, stirring occasionally, for 5 minutes or until tender.
- Add diced tomatoes, black beans, red kidney beans, vegetable broth (stock), ground cumin, red chili powder and dried oregano. Season with salt and pepper.
- Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
- To serve, divide chili among 4 bowls.
- Garnish with grated cheddar cheese, guacamole or sour cream and coriander (cilantro) leaves.
- Serve with cornbread, tortilla chips, rice or toasted sourdough.
Video
Notes
- You can customise vegetarian chili with the addition of pumpkin, corn, mushrooms, celery, sweet potatoes, chickpeas, pinto beans and butternut squash.
-To add more heat to the chili, add more jalapeños
Nutrition
Serving: 1g | Calories: 394kcal | Carbohydrates: 63g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 1292mg | Fiber: 12g | Sugar: 16g