Vegetable Chili

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 red capsicum, cut into small squares
1 zucchini, cut into cubes
1 tbsp. chili powder
1 tbsp. ground cumin
425 grams canned tomatoes, peeled and chopped
440 grams canned red kidney beans, drained
440 grams chickpeas or garbanzo beans, drained
1/2 cup coriander sprigs
Salt
Freshly ground pepper

INSTRUCTIONS

Heat the oil in a deep flameproof casserole over moderate heat and add the onion, garlic and capsicum. Sauté for approximately 3 minutes. Add the zucchini and continue to sauté for approximately 7 minutes. Stir in the spices and stir-fry for a minute. Add the tomatoes with their juice, kidney beans and chickpeas. Season with salt and pepper. Cover and simmer for 15 minutes, until all the vegetables are tender. Lastly, fold in the coriander.

CHEF COMMENTS

Serve the vegetable chili with bowls of corn chips, grated cheese, green shallots and sour cream alongside for everyone to help themselves.

Tagged: chili, soups, vegetarianchili add tags

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