Vegetarian Chilli

4.8 611 ratings

Prep. 10 min

Total 35 min

6 portions

Ingredients

cinnamon stick
½
black peppercorns
½ tsp
coriander seeds
1 tsp
cumin seeds
1 tsp
carrot (approx. 100 g), cut in pieces
1
red pepper (approx. 150 g), cut in pieces
1
fresh coriander leaves only
5 sprigs
onion (approx. 150 g), quartered
1
olive oil
30 g
garlic cloves
2
fresh bird's eye chillies deseeded if desired, to taste
2 - 4
tinned chopped tomatoes
400 g
tinned chickpeas rinsed, drained (1 x 400 g tin)
240 g
tinned cannellini beans rinsed, drained (1 x 400 g tin)
240 g
tinned kidney beans rinsed, drained (1 x 400 g tin)
240 g
tomato purée
1 Tbsp
vegetable stock paste, homemade (see tip)
2 Tbsp
dried chilli flakes
½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 226.5 mg

Protein 9.9 g

Calories 969.3 kJ / 231.7 kcal

Fat 7.2 g

Fibre 9.7 g

Saturated Fat 0.9 g

Carbohydrates 34.7 g

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