Vegetarian Chilli
It’s World Vegetarian Day and in honour of this I’ve made this scrumptious vegetable chilli! It really is so simple to make and tastes fantastic too. It’s perfect for when you’re feeding a large group as it’s no harder to make for 10 than it is for 2.
I sometimes make extra batches too and freeze them as it’s still as delicious and super easy for when there’s no time to prepare anything. This dish can be served with either brown rice or my cauliflower rice or broccoli rice. Hope you like it 🙂
Serves 6
Ingredients:
2 x 400g cans kidney beans
1 cup/135g bulgur wheat
1 x 400g can black beans
2 carrots, grated
2 cloves of garlic, crushed
2 1/4 cups/500g passata
3 tbsp. tomato puree
1 green chilli, finely sliced,
1 red pepper, finely sliced,
1 tsp. chilli flakes
1 tsp. oregano
1 tsp. ginger
1 tsp. cinnamon
1 onion
1 x 200g can sweetcorn
fresh parsley and Greek yoghurt to serve
Method:
1. Add the onion, carrot and garlic to a saucepan then fry for 1-2 mins.
2. Add all other ingredients (except the sweetcorn) and bring to the boil.
3. Lower the heat and simmer for 15 mins then add the sweetcorn and leave for another 5 mins.
4. Plate up and serve with fresh parsley, Greek yoghurt and rice.
Krazy Kiwi x
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