Vegetarian chilli

Vegetarian chilli


Lentils and beans make this vegetarian chilli extra hearty and filling.

The ingredient of Vegetarian chilli

  1. 80ml (1/3 cup) olive oil
  2. 1 large onion, peeled, finely chopped
  3. 1 small red chilli, seeded, chopped
  4. 1/2 red capsicum, chopped
  5. 1/4 teaspoon chilli flakes
  6. 1/2 teaspoon ground cinnamon
  7. 1 teaspoon ground cumin
  8. 1 teaspoon dried thyme
  9. 2-3 garlic cloves, crushed
  10. 420g can mixed beans, drained, rinsed
  11. 420g can lentils, drained, rinsed
  12. 425g can diced tomatoes
  13. 1 tablespoon tomato paste
  14. 1 cup chopped flat-leaf parsley

The instruction how to make Vegetarian chilli

  1. Place 2 tablespoons of oil in a large saucepan over medium heat. Add the onion, fresh chilli and capsicum and cook until softened. Add the chilli flakes, cinnamon, cumin and thyme and cook for a further minute.
  2. Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.
  3. Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes or until thickened.
  4. Stir through the parsley and serve with warm flour tortillas or steamed rice and sprinkled with grated cheese, if desired.

Nutritions of Vegetarian chilli

fatContent: 549.461 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 9 grams protein

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