All-in vegetarian chilli

Cooking Vegetarian All-in vegetarian chilli

Clear out the fridge and pantry with this fun Mexican dinner idea.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a large heavy-based saucepan over medium heat. Add the vegetables, garlic, chilli and coriander. Cook, stirring occasionally, for 5 minutes or until soft. Add the cumin, paprika and cayenne. Cook, stirring, for 2 minutes or until aromatic. Add the tomato, beans and water. Season. Reduce heat to low. Simmer for 25 minutes or until vegetables are tender.
  2. Serve with rice and tortillas. Top with coriander leaves and sour cream or yoghurt.

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1 cup pumpkin, peeled and chopped
1 corn cob, kernels removed
1 red capsicum, finely chopped
2 carrots, chopped
1 cup celery, finely chopped
2 garlic cloves, crushed
1 long fresh green chilli, deseeded, chopped
1 tbsp chopped coriander root and stem, plus leaves, to serve
2 tbsp olive oil
1 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
400g can chopped tomato
400g can kidney beans, rinsed, drained
125ml water
Cooked brown rice or white rice and tortillas, to serve
235g sour cream or natural yoghurt, to serve

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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