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
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…