Vegetarian Chilli
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 fu…
- Cook25 min
- Total25 min
- Serves4
- LevelEasy
Ingredients
- 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 tbsp. tomato paste
- 1 cup chopped flat-leaf parsler
Method
- 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.
- Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.
- Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes or until thickened.
- Stir through the parsley and serve with warm flour tortillas or steamed rice and sprinkled with grated cheese, if desired.
