Vegetarian Chilli

Here’s a recipe I am hoping to extend with a range of fresh vegetables and cook en masse for freezing and consuming later.

  • 80ml (1/3 cup) olive oil
  • 1 large onion, peeled, finely chopped
  • 1 small red chilli, seeded, chopped
  • 1/2 red capsicum, chopped
  • 1/4 tsp chilli flakes
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 2-3 garlic cloves, crushed
  • 420g can mixed beans, drained, rinsed
  • 420g can lentils, drained, rinsed
  • 425g can diced tomatoes
  • 1 tbs tomato paste
  • 1 cup chopped flat-leaf parsley
  1. Place 2 tablespoons of oil in a large saucepan over medium heat. Add the onion, fresh chilli and capsicum and cook until softened. Add the chilli flakes, cinnamon, cumin and thyme and cook for a further minute.
  2. Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.
  3. Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes or until thickened.
  4. Stir through parsley and serve.

The original recipe called for serving this with flour totillas or steamed rice and sprinkled with grated cheese. My plan is instead to chop up some fresh vegetables, steam them, stir them through and portion out the meal. I might still sprinkle some cheese over the top at serving time, if only to annoy the boy, who despises cheese. 🙂

Suggested Vegetables;

  • Green Beans
  • Snow Peas
  • Cauliflower
  • Broccoli
  • Carrot

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