We love a good chili, but when the budget is tight or we just don’t feel like meat this Hearty Vegetarian Chili is a great addition to the family meal plan. Super easy to throw together, it’s also a perfect way to use up leftover veggies. Add whatever you want into it!
Hearty Vegetarian Chili
A rich and warming chili packed with vegetables and beans for a hearty vegetarian meal.
4
servings15
minutes35
minutes250
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1 tbsp Olive oil
1 Large onion-diced
0.75 cup Carrots-diced
2 tsp Garlic-minced
1.5 cups Capsicum-diced, colour of your choice
1.5 cups Zucchini-diced
400 gram Kidney beans
400 gram Tomatoes-whole, tinned
400 gram Corn kernels
1 cup Vegetable stock
1 tbsp Chilli powder-more or less to taste
2 tsp Cumin-ground
1.5 tsp Salt-more or less to taste
1.5 tsp Oregano-dried
1.5 tsp Basil-dried
Directions
- Heat oil in a large, heavy-based saucepan over a medium heat. Once warm cook the onions, garlic and carrots until tender. Then add the capsicums and chilli powder. Cook until the vegetables are tender, generally around 5 minutes.
- Stir in the zucchini and cook for a few minutes. Then add the tomatoes, kidney beans and corn. Cook for a few minutes, then add all the spices in. Stir for 3-5 minutes and then add the stock. Depending on how ‘wet’ you want your chili to be, you can add more or less stock at this point.
- Bring the mixture to a boil and then reduce heat to medium. Cover and simmer for 20 minutes, stirring to stop it from sticking. Serve with tortilla chips if desired
Very tasty, thankyou!