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Vegetarian Chilli

April 16, 2014

Cupboard Wonders

It really frustrates me when people have no food in their house.  Whether a person is a cook or not, there is never an excuse for someone to not have food.  Stews, casseroles are so easy to cook and last a long time.  I did not have to go to the supermarket as the ingredients I used are usually stocked in my cupboard anyway.  People! Preparation is key!  This chilli is gorgeous and tastes great with my cornbread.

This recipe was seriously adapted from The Complete Low – Fat Cookbooks (Bay Books, 2003).

Vegetarian Chilli


1 tbsp olive oil, 1 large onion (peeled and chopped), 2 garlic cloves (peeled and chopped), 1 1/2 tsps dried chilli flakes, 2 tsps ground cumin, 1 tsp cayenne pepper, 1/2 tsp coriander, 400g chopped tomatoes, 500ml vegetable stock, 400g tinned red kidney beans (drained), 300g potatoes (peeled, boiled and chopped), 1/2 orange pepper (sliced and de seeded), 1/4 red pepper (sliced and de seeded), 2 tbsps ketchup, 1 tsp hot pepper sauce, Worcestershire sauce.


1. Heat the oil in a heavy-based pan and cook the onion for 10 minutes stirring often.
2. Add the garlic, chilli, cumin, cayenne powder and coriander. Stir for a for a few minutes.
3. Add the tomatoes and stock.
4. Bring to the boil and simmer for 10 minutes.
5. Add the beans, potatoes, peppers, ketchup, hot pepper sauce and Worcestershire sauce.
6. Simmer for 20 minutes stirring often.
7. Season to taste and serve.

Saffy’s Serving Ideas: 

1. Nachos and sour cream
2. Cornbread
3. Hot dogs (Gourmet Style)
4. Wild rice and peas


From → Main Meals

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