Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
This recipe tempts me to never buy canned chili again! My whole family enjoyed this one and the leftovers have proved tastier than the first bowl.
Serving suggestions: serve with boiled brown or white rice, couscous or bulgur wheat.

Vegetable chili

Vegetable chili Recipe

Ingredients

1 onion, sliced
1 tea spoon olive oil
¼ clove garlic, crushed
¼ tea spoon chili powder
100 gram canned tomatoes, chopped
100 gram cooked red kidney beans
¼ small red pepper, seeded and roughly chopped
¼ medium zucchini, sliced into chunks
55 gram cauliflower florets
1 small carrot, roughly chopped
½ tea spoon tomato puree
A pinch of dried basil
 A pinch of dried oregano
½ cup vegetable stock
 A fresh herb sprig, to garnish


Method of preparation

Cook the onions in the oil in a pan until softened, stirring occasionally.
Add the garlic and cook gently for 1 minute, stirring
Add the chili powder and cook gently for a further minute, stirring.
Add the remaining ingredients, except the garnish, mix well and simmer for 25-30 minutes, stirring occasionally.
Serve immediately, garnished with a fresh herb sprig

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