Vegetarian Chilli

25/11/2020
Yields6 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 2 tbsp olive oil
 1 onion, finely chopped
 1 tsp mixed herbs
 3 garlic cloves, crushed
 1 x 420g can mixed beans, drained and rinsed
 1 x 420g can chickpeas, drained and rinsed
 1 x 425g can corn kernels
 1 x 425g can diced tomatoes
 1 tbsp tomato paste
 1 tbsp sweet chilli sauce

Method

1

Place olive oil in a large saucepan over medium heat, add the onion and cook until softened. Add the mixed herbs and cook for a further minute.

2

Reduce heat to low and add the remaining ingredients.

3

Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further until the mixture has thickened (approximately 5 mins).

4

Serve.

Tips

  • Garnish with cheese, yoghurt, guacamole, and/or fresh coriander.
  • Serve on warm tortillas with rice, on jacket potatoes or with homemade tortilla chips.

Ingredients

 2 tbsp olive oil
 1 onion, finely chopped
 1 tsp mixed herbs
 3 garlic cloves, crushed
 1 x 420g can mixed beans, drained and rinsed
 1 x 420g can chickpeas, drained and rinsed
 1 x 425g can corn kernels
 1 x 425g can diced tomatoes
 1 tbsp tomato paste
 1 tbsp sweet chilli sauce

Directions

1

Place olive oil in a large saucepan over medium heat, add the onion and cook until softened. Add the mixed herbs and cook for a further minute.

2

Reduce heat to low and add the remaining ingredients.

3

Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further until the mixture has thickened (approximately 5 mins).

4

Serve.

Vegetarian Chilli