Easy Vegetarian Chilli - Mexican Main Course

Ingredients

  • 1 tbsp Vegetable oil
  • 2 piece Carrot (chopped)
  • 2 piece Celery sticks (chopped)
  • 2 piece Onion (chopped)
  • 1 tbsp Dried mixed herbs
  • 2 clove Garlic (crushed)
  • 1 piece red pepper (deseeded and chopped)
  • 1 piece Green pepper (deseeded and chopped)
  • 2 tsp chilli powder (or to taste)
  • 1 tsp sweet smoked paprika
  • 1 tbsp Tomato purée
  • 1 can Red kidney beans (drained)
  • 1 can Black beans (drained)
  • 2 can Chopped tomatoes
  • 400 ml Vegetable stock
  • 0.125 cup Cooked rice (to serve)

Instructions

  1. Heat the oil in a large saucepan. Add the carrots, celery and onions and cook over a medium heat for 5 mins, or until starting to soften.

  2. Stir in the herbs, garlic, peppers, chilli powder, smoked paprika and tomato purée and cook for 1 min more.

  3. Tip in the beans and chopped tomatoes, then pour in the vegetable stock. Season well and bring to a simmer. Cover and cook for 20 mins, stirring occasionally, until the sauce has thickened and the vegetables are tender.

  4. Serve with rice.

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