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Vegetarian Chilli
4.8 617 ratings
Prep. 10 min
Total 35 min
6 portions
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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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