A spicy chili made
with a variety of vegetables is a great dish, especially for this
time of the year. It doesn't require much technical skill, you can
just let it simmer and only need to remember to stir sometimes. I
used black beans as the main component, and to make the chili even
simpler I chose to use the canned ones. I like to serve my chili with
rice to get a neutral taste to balance the spiciness out.
This is how to
make a vegetable chili.
2 bell peppers
4 onions
2 cloveless
garlics
800g black beans
(2 cans)
140g tomato puree
450g santini
tomatoes
1 yellow chili
Juice of one lime
Fresh coriander
leaves
2tsp paprika
2tsp cumin
1tsp cocoa powder
1tbsp vegetable
stock powder
1tsp salt
Olive oil
100g red leicester
cheese
1 cup rice
First of all chop
the bell peppers, chili, onion and garlic and heat some olive oil in
a suitable large pot. Fry the onion until soft, then add the garlic,
chili and peppers and fry for another minute or two. Add the cumin,
paprika, cocoa powder, black beans, tomato puree and tomatoes to the
mix.
Let it simmer
under the lid at moderate heat for about 20 minutes and stir
occasionally. At some point start boiling the rice as well.
Season the chili
with the juice of a lime, vegetable stock powder and salt. Taste to
check whether the seasoning is right for you.
When the chili is
almost done, add the fresh coriander leaves and the grated cheese.
Serve hot with the rice.
Stay hungry!
Your VegHog
Oh man, I love chili!! (>^o^<)
ReplyDeleteI've bought vegetarian chili & beans before, but I always add things to it so that it won't be so plain. I think you did a great job with this vegetable chili. :))
vegcourtesy.blogspot.com
Thank you so much! I'm not a chili expert, but it's such a nice dish to make!
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