Spicy Vegetarian Chilli

Hot Vegetarian Chilli that will light up your tongue

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Serves 6 (Estimated) Rating 5/5

5 stars

Prep Time 20 Minutes Cooking Time 110 Minutes

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Carbon Rating A

CO2e Information

2 tbsp Vegetable Oil
1 Onion, finely chopped
3 Bell Pepper, finely chopped
3 Carrots, finely chopped
8 Garlic Cloves, finely chopped
4 tbsp Chilli Powder
1 tbsp Ground Cumin
2 tsp Coriander
2 tsp Turmeric
1 Chilli Peppers
1 tbsp Tomato Paste
800 g Chopped Tomatoes
800 g Pinto Beans, drained and rinsed

Heat the oil in a large saucepan over medium heat.
Add the onion, peppers, carrots and ½ teaspoon salt.
Cook until the carrots begin to soften.
Next add the garlic and cook 2 more minutes.
Now add the chilli powder, cumin, coriander, turmeric, chilli peppers and tomato paste.
Cook until the tomato paste is brick red (add a splash of water if the mixture begins to stick).
Stir in the tomatoes, beans, broccoli and 2-3 cups water.
Bring to a simmer over low heat.
Cook, stirring occasionally, until the chilli thickens slightly, about 90 minutes.
Serve with rice and fresh bread.