Vegetarian Chilli

Back when I was eating meat regularly, beef chilli on a Sunday night was one of my favourite things. This vegetarian version is a wonderful substitute and will please even the most avid lover of meat. It’s packed full of earthy and hearty beans and a bowl full leaves you feeling satisfied and nourished. I use a combination of black beans and adzuki beans and pack it full of fresh zucchini, red peppers and carrot. It’s incredibly easy to make and is a perfect mid-week meal.

Vegetarian Chilli

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Serves: 4

Ingredients

• 1 tablespoon of olive oil
• 1 red onion, diced
• 3 cloves of garlic, minced
• 1 red pepper, diced
• 1 carrot, peeled & chopped
• 1 zucchini (courgette), chopped
• 1 tablespoon of paprika
• 1 tablespoon of cinnamon
• 1 tablespoon of cumin
• 1 tablespoon of chilli powder
• 1 teaspoon of cayenne pepper
• 2 400g cans of crushed tomatoes
• ½ cup water
• 1 400g can of black beans, drained and rinsed
• 1 400g can of adzuki beans (or kidney beans), drained and rinsed

Directions

1. In a large pot, heat the olive oil on a low heat, add onion + garlic and cook for around 5 minutes
2. Add, carrot, pepper and zucchini and cook until vegetables are tender, about 10 minutes
3. Add the black beans, adzuki beans, tomatoes and seasonings and stir well
4. Add half a cup of water and simmer on a low heat for around 30 minutes

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