Vegetarian chilli

Vegetarian chilli

4.7 312 ratings

Prep. 10 min

Total 35 min

6 portions

Ingredients

cinnamon quill
½
black peppercorns
½ tsp
coriander seeds
1 tsp
cumin seeds
1 tsp
carrot cut into pieces
1
red capsicum deseeded and cut into pieces
1
fresh coriander stalks and leaves
5 sprigs
brown onion (approx. 150 g), cut into halves
1
garlic cloves
2
fresh bird's eye chillies deseeded if preferred
2 - 4
extra virgin olive oil
30 g
canned chopped tomatoes
400 g
canned chickpeas rinsed and drained (weight is pre-draining)
400 g
canned cannellini beans rinsed and drained (weight is pre-draining)
400 g
canned kidney beans rinsed and drained (weight is pre-draining)
400 g
tomato paste
1 tbsp
Vegetable stock paste (see Tips)
2 tbsp
dried chilli flakes
½ tsp

Difficulty

easy

Nutrition per 6 portions

Sodium 9723.1 mg

Protein 93.8 g

Calories 8001.2 kJ / 1905 kcal

Fat 48.3 g

Fibre 100 g

Saturated Fat 8.7 g

Carbohydrates 211.7 g

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Also featured in

Vegetarian Cooking 11 Recipes
Australia and New Zealand

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