Vegetarian Chili Recipe

Vegetarian Chili Recipes

Ingredients :

2 tbsp vegetable oil

2 onions, cut into eighths

3 cloves garlic, crushed

2 carrots, sliced

1 red pepper, chopped

1 green pepper, chopped

250 g pumpkin, diced

2 tsp chili paste (sambal oelek)

1 tsp dried oregano

2 tsp ground cumin

4 tomatoes, cut into eighths

2 x 440 g canned red kidney beans, drained and rinsed

250 g green beans, cut into 2.5 cm lengths

250 g baby squash, quartered

4 zucchini (courgettes), sliced

freshly ground black pepper

2 avocados, halved, stoned and peeled

1 tbsp lemon juice

250 g sour cream or natural yoghurt

3 tbsp tomato paste (purée)

125 ml tomato sauce

2 tbsp Worcestershire sauce

500 ml vegetable stock or water

Method :
  1. Heat oil in a large saucepan, add onions and garlic and cook for 5 minutes or until onions are soft.
  2. Add carrots, red and green pepper and pumpkin and cook for 5 minutes longer.
  3. Stir in chili paste (sambal oelek), oregano, cumin, tomatoes, tomato paste (purée), tomato sauce, Worcestershire sauce, stock or water and red kidney beans and bring to the boil.
  4. Reduce heat, cover and simmer for 25 minutes or until vegetables are almost tender.
  5. Add green beans, squash and zucchini (courgettes) and cook for 10 minutes longer or until all vegetables are tender.
  6. Season to taste with black pepper.
  7. Place avocados, lemon juice and black pepper to taste in a bowl and mash.
  8. Serve avocado mixture and sour cream or yoghurt with Vegetarian Chili.

Serves 4 - 6


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