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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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2 Tablespoon Vegetable Oil
1 Onion, finely chopped
3 Bell Pepper, finely chopped
3 Carrots, finely chopped
8 Garlic Cloves, finely chopped
4 Tablespoons Chilli Powder
1 Tablespoon Ground Cumin
2 Teaspoon Coriander
2 Teaspoon Turmeric
1 Chilli Peppers
1 Tablespoon Tomato
800 Gram Chopped Tomatoes, chopped
800 Gram Pinto Beans, drained and rinsed
2 Broccoli, finely chopped
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, 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.