Vegetarian Chili
Callum
ingredients
- 3 tbsp Vegetable Oil
- 2 Medium Onions, diced
- 1 Large Red Bell Pepper, cored,seeded and diced
- 2 Medium Carrots, peeled and diced
- 6 Garlic Cloves, minced
- 455g Large Mushrooms, stems trimmed, caps halved and sliced
- 1tsp Salt
- 2tsp Ground Single-chili Powder
- 1 1/2tsp Ground Coriander Seed
- 1tsp Ground Cumin
- 1tsp Dried Oregano
- 406g Canned Diced Tomatoes with Liquid
- 420g Canned Kidney Beans, drained and rinsed
- 8tbsp Finely Chopped Fresh Cilantro
- 16tbsp Sour Cream
directions
- 1
Heat the oil in a heavy saucepan over a medium heat until rippling. Add the onions, bell pepper, carrots and garlic, and cook, stirring, until the onion is lightly browned, about 8minutes.
- 2
Stir in the mushrooms, sprinkle the salt over the vegetables, and continue cooking until the liquid given up by the mushrooms is cooked off. Add the chili powder, coriander, cumin and oregano, and cook until fragrant. Pour in the tomatoes and their liquid and bring to the boil. Adjust the heat so the liquid is simmering. Cover and cook until the vegetables are very tender, about 10minutes.
- 3
Stir in the beans and cook until heated through. Stir in the cilantro. Serve hot in bowls with the sour cream drizzled over the top.
Source: Callum
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