Easy Vegetarian Chilli
Serves 8
Prep Time 25 mins
Cooking 55 mins
Level medium
Ingredients
- 2 tbsp Vegetable Oil
- 2 Carrots
- 2 celery sticks
- 1 can of Mayor Diced Onions
- 2 tsp Dried Mixed Herbs
- 2 Garlic Cloves
- 1 Red Peppers
- 1 Green Pepper
- 2-3 tsp chilli powder
- 2 tsp sweet smoked paprika
- 2 tbsp Three Hills Kunserva (tomato paste)
- 2 cans Mayor Red Kidney Beans
- 400g can black beans
- 2 x 400g cans Mayor Polpa Fina
- 500ml Pinto’s Pride Vegetable Spoon Stock
- Cooked rice, grated cheddar and soured cream, to serve.
Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. Stir in the garlic and both peppers and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the Three Hills Kunserva and cook for a further 1 min, then pour in all of the beans, the Polpa Fina and vegetable stock. Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.
