Vegetarian chilli

Vegetarian chilli

4.8 10 ratings

Prep. 10 min

Total 35 min

4 portions

Ingredients

cinnamon quill
¼
black peppercorns
¼ tsp
coriander seeds
½ tsp
cumin seeds
¾ tsp
dried chilli flakes
½ tsp
carrot cut into pieces
60 g
red capsicum deseeded and cut into pieces
60 - 80 g
fresh coriander stalks and leaves
3 sprigs
brown onion (approx. 90 g), cut into halves
½
garlic clove
1
fresh bird's eye chillies deseeded if preferred
1 - 2
extra virgin olive oil
20 g
canned chopped tomatoes
300 g
tomato paste
2 tsp
Vegetable stock paste (see Tips)
25 g
canned chickpeas rinsed (weight is after draining)
160 g
canned cannellini beans rinsed (weight is after draining)
160 g
canned kidney beans rinsed (weight is after draining)
160 g

Difficulty

easy

Nutrition per 4 portions

Sodium 924.6 mg

Protein 38.9 g

Energy 3811.4 kJ / 911 kcal

Fat 28.4 g

Fibre 37.9 g

Saturated Fat 3.9 g

Carbohydrates 135.5 g

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Also featured in

Vegetarian Cooking 11 recipes
Australia and New Zealand

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International

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