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A vegetarian chili you can serve during a vegan meal too: the perfect vegetarian main dish made with beans, tomatoes, onions and vegetables
- Olive oil 3 tbsp
- Onion 1 large, chopped
- Garlic 2 cloves, chopped
- Chilli powder 1 tsp
- Tomato paste 4 tbsp
- Tomato 500 g, chopped
- Vegetable stock 400 ml
- Red pepper 1, deseeded and chopped
- Green pepper 1, deseeded and chopped
- Zucchini 2, chopped
- Eggplant 1, chopped
- Red kidney beans 400 g, drained and rinsed
- Sweetcorn 1 small tin, drained and rinsed
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Mexican
Heat the oil in a large pan and gently cook the onions until translucent. Add the garlic, cook for one minute then stir in the chilli powder and the tomato paste.
Add half the tomatoes and blend to a puree with a hand blender.
Pour in the stock then add the vegetables and the rest of the tomatoes. Simmer gently for about 20 minutes or until all the vegetables are tender.
Season with salt and pepper and serve with boiled rice, garnishing with parsley.