Vegetarian chilli

Vegetarian chilli is a delicious and healthy take of the meat heavy original recipe.

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Vegetarian chilli
Recipe AuthorAlice Cameron
Date9 October 2019
People4
MachineManual Mode
Preparation time 13 Minutes
Cooking time 1 Hour 13 Minutes
Total time 1 Hour 26 Minutes

This fresh take on the Tex Mex classic is so good you may decide you prefer it to the original! Vegetarian chilli is just as delicious as it is healthy! It’s packed full of flavourful veg, vibrant kidney beans all stewed together in a rich, aromatic sauce. What more could you ask for?

Vegetarian chilli is one of the easiest dishes you can make, the most laborious part is chopping the vegetables, once everything is in the pot you can take it easy as it cooks away!

The beauty of this dish is its simplicity. It’s easy to make, the ingredients are easy to find and it’s so easy to eat, you wouldn’t believe how fast it disappears!

Serve with rice and finish it off with your favourite toppings like a sprinkling of cheese, sour cream, and a lime wedge for a squeeze of freshness.

Feel free to adjust the spice level to your taste by adding more or less chilli powder.

Ingredient list

IngredientQtaUMNotes
Onion 150g
Celery 150g
Carrots 150g
Passata 400g
Tomato purée 2TBSP (UK)
Chilli powder 0to taste
IngredientQtaUMNotes
Sunflower oil 1TBSP (UK)
Paprika 0.5TSP (UK)smoked
Cumin seeds 0.5TSP (UK)ground
Cinnamon 0.5TBSP (UK)ground
Salt 1TSP (UK)
Sour cream 2TBSP (UK)
Lime 2units

Step nr: 1 - Chop the vegetables

Ingredient list for step nr: 1

IngredientQtaUMNotes
Onion 150gram
Celery 150gram
IngredientQtaUMNotes
Carrots 150gram
Red peppers 150gram
Preparation time 10 Minutes
Total time 10 Minutes

Finely chop the onion and chop the carrot, celery and red pepper into even pieces.

Step nr: 2 - Cook the vegetables

Ingredient list for step nr: 2

IngredientQtaUMNotes
Onion 150gram
Celery 150gram
Carrots 150gram
IngredientQtaUMNotes
Red peppers 150gram
Sunflower oil 1tablespoon (UK)
Cooking time 5 Minutes
Total time 5 Minutes

In a large saucepan heat sunflower oil over a medium heat. Cook until the vegetables are tender and the onion is translucent.

Step nr: 3 - Add the spices

Ingredient list for step nr: 3

IngredientQtaUMNotes
Tomato purée 2tablespoon (UK)
Chilli powder 0to taste
Paprika 0.5teaspoon (UK)
IngredientQtaUMNotes
Cumin seeds 0.5teaspoon (UK)
Cinnamon 0.5tablespoon (UK)
Cooking time 3 Minutes
Total time 3 Minutes

Add the tomato purée and all the dry spices to the saucepan. Stir well and cook for another few minutes.

Step nr: 4 - Add the passata

Ingredient list for step nr: 4

IngredientQtaUMNotes
Passata 400gram
IngredientQtaUMNotes
Cooking time 1 Hour
Total time 1 Hour

Add the passata and dark chocolate, stirring well. Place the lid on and leave to stew.

Check after 30 minutes and if the chilli is too thick you can add a splash of water.

Step nr: 5 - Slice the lime

Ingredient list for step nr: 5

IngredientQtaUMNotes
Lime 2units
Preparation time 2 Minutes
Total time 2 Minutes

Slice the lime into wedges.

Step nr: 6 - Season

Ingredient list for step nr: 6

IngredientQtaUMNotes
Kidney Beans 400gram
IngredientQtaUMNotes
Salt 1teaspoon (UK)
Cooking time 5 Minutes
Total time 5 Minutes

Add the kidney beans, and salt to taste.

Step nr: 7 - Serve

Ingredient list for step nr: 7

IngredientQtaUMNotes
Sour cream 2tablespoon (UK)
Cheddar 30gram
IngredientQtaUMNotes
Lime 2units
Preparation time 1 Minute
Total time 1 Minute
BowlToolBowl

When the beans are warm serve with rice, cheese, sour cream and lime wedges.

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