All-in vegetarian chilli

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

Recipe «All-in vegetarian chilli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.