Spicy Vegetarian Chilli

Hot Vegetarian Chilli that will light up your tongue

Serves 6 (Estimated) Rating 5/5

Prep Time 20 Minutes Cooking Time 110 Minutes

2 tablespoon extra-virgin olive oil
1 large onion, finely chopped
3 large bell peppers (any colour), chopped
3 medium carrots, finely chopped
Sea salt
8 cloves garlic, finely chopped
4 tablespoons chilli powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 hot chilli pepper, your choice
1 tablespoon tomato paste
1 1kg tin chopped plum tomatoes
2 500g tins pinto beans, drained and rinsed
2 medium broccoli, chopped
Heat the olive oil in a large saucepan over medium heat.
Add the onion, peppers, carrots and 1/2 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, oregano, chipotle, 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.