Are you falling short on your veggie intake? This chilli packs a punch and is loaded with nourishing vegetables. It’s a big ingredient list, but this veggie chilli is very easy to make and the perfect comfort food for cold winter nights.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 red, green or yellow capsicum, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 1 can of diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon ground oregano
- 1/2 teaspoon cayenne pepper (optional, for fire!)
- Salt and pepper to taste
- 1 cup frozen corn kernels
- Juice of 1 lime
Optional toppings to serve:
- Grated cheese
- Sour cream or Greek yoghurt
- Avocado/guacamole
- Tortilla chips
Method
- eat olive oil in a large pot over medium heat. Add the diced onion and garlic. Sauté until the onion becomes translucent, about 3 to 4 minutes.
- Now add the capsicum, carrots, celery, and zucchini. Cook for another 5 minutes or until the vegetables start to soften.
- Stir in the black beans, kidney beans, pinto beans, diced tomatoes, and tomato paste.
- Pour in the vegetable stock, add the chilli powder, ground cumin, paprika, ground oregano, cayenne pepper (if using), salt, and pepper, and stir well to combine.
- Bring the chilli to a boil, then reduce the heat to low, cover, and simmer for about 35 minutes, stirring occasionally.
- After 35 minutes, add the frozen corn kernels and simmer for 5 minutes.
- It’s time to enjoy your chilli! Stir in the lime juice and serve.
