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VEGETABLE
CHILI
This
alternative to traditional chili con carne
is delicious served with brown rice.
2
onions, chopped
1garlic clove, crushed
3 celery ribs, chopped
1 green bell pepper, seeded and diced
8 ounces mushrooms, sliced
2 zucchini, sliced
14-ounc can red kidney beans, rinsed and
drained
14-ounce can chopped tomatoes
2/3 cup passata or tomato sauce
2 tablespoons tomato paste
1 tablespoon ketchup
1 teaspoon each hot chili powder, ground
cumin and ground coriander
Salt and freshly ground black pepper
Plain yogurt and cayenne pepper, to serve
Sprigs of cilantro, to garnish
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Put
the onions, garlic, celery, pepper, mushrooms
and zucchini in a large saucepan and mix together.
Add
the kidney beans, tomatoes, passata, tomato paste
and ketchup.
Add
the spices, season with salt and pepper and mix
well.
Cover,
bring to a boil and simmer for 20-30 minutes,
stirring occasionally, until the vegetables are
tender. Serve with plain yogurt, sprinkled with
cayenne pepper. Garnish with cilantro sprigs.
Serves
4.
[Best-Ever
Vegetarian, Linda Fraser]
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