Vegetarian Chili
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A vegetarian chili you can serve during a vegan meal too: the perfect vegetarian main dish made with beans, tomatoes, onions and vegetables
01 November, 2012
ingredients
Olive oil
3 tbsp
Onion
1 large, chopped
Garlic
2 cloves, chopped
Chili pepper
1 tsp
Tomato paste
4 tbsp
Tomatoes
500 g, chopped
Vegetable stock
400 ml
Red pepper
1, deseeded and chopped
Green pepper
1, deseeded and chopped
Zucchini
2, chopped
Eggplants
1, chopped
Kidney beans
400 g, drained and rinsed
Sweet corn
1 small tin, drained and rinsed
Parsley
Preparation
Heat the oil in a large pan and gently cook the onions until translucent. Add the garlic, cook for one minute then stir in the chilli powder and the tomato paste.
Add half the tomatoes and blend to a puree with a hand blender.
Pour in the stock then add the vegetables and the rest of the tomatoes. Simmer gently for about 20 minutes or until all the vegetables are tender.
Season with salt and pepper and serve with boiled rice, garnishing with parsley.
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