Vegetarian Chili
This healthy and hearty chili dish works as a main or a side dish.
Servings 6 people
Calories 362kcal
Ingredients
- 1 onion chopped
- 1 green pepper diced
- 1 red bell pepper diced
- 1 rib celery chopped
- 2 tbsp sunflower oil
- 3 cloves garlic finely chopped
- ½ tsp chili flakes
- 1 can kidney beans (19 oz)
- 1 can black beans (19 oz )
- 1 can whole kernel corn (12 oz)
- 1 can diced tomatoes (28 oz)
- ½ cup vegetable broth
- ½ cup passata or tomato sauce
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
- 1 cup cheddar cheese grated
Instructions
- Sauté the onions, red pepper and celery in a large skillet or wok until tender (about 5 minutes).
- Meanwhile, open the cans (saving liquid) and mash about ½ of the black beans.
- Stir in the garlic and chili flakes. Cook for about a minute.
- Add all the beans, corn, (including liquid from cans), tomatoes, vegetable broth, tomato sauce and spices. Bring to a boil.
- Cover and simmer for about 60 minutes.
- Serve with hot crusty bread or tortilla chips and top with grated cheese.
Notes
Garnish with fresh cilantro.
For a gluten free option, serve with corn flour tortillas, tostados or chips.