Vegetable Chilli
Save This RecipeA veg-packed vegetarian chilli that can easily be made vegan.
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 large bunch fresh coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin chickpeas
- 1 x 400g tin borlotti beans
- 1 courgette
- 1 red pepper
- 200 g white rice cooked, per person to serve, plus cheddar cheese and soured cream to dollop on top
Instructions
- Finely chop your onion, garlic and the stalks of the coriander. Put in a large pan with the oil and cook over a medium heat for 2-3 minutes. Stir in the cinnamon and smoked paprika, then tip in the chopped tomatoes, chickpeas and borlotti beans.
- Chop the courgette and add this to the pan too. Bring to the boil, then simmer for 10 minutes.
- Finely chop the red pepper and coriander leaves and stir these into the chilli. Taste, and season with salt and pepper, and add more cinnamon and smoked paprika if it needs it too.
- Serve on a pile of white rice, topped with grated cheese and soured cream. Yum!